You are here

Carrots In Onion Sauce

Mormon.Cook's picture
  Carrots 6 , peeled and bias cut
  Chicken bouillon cube 1
  Water 1⁄2 Cup (8 tbs)
  Onion 1 Small, sliced thin
  Butter/Margarine 2 Tablespoon
  Flour 1 Tablespoon
  Sugar 1 Pinch

Cook carrots with bouillon cube in 1/2 cup water about 10 minutes, or until just tender-crisp. While carrots are cooking, saute onion in butter until soft and very lightly browned, stirring occasionally (about 15 minutes). Add flour, salt, and pepper to onion. Let bubble a minute or two; then add 1/2 cup water and stir until thickened. Add undrained carrots and a little more water to desired thickness, if needed. You want a thin glaze, not "creamed" carrots. Cook, uncovered, about 10 minutes. Add a pinch of sugar and serve.

Recipe Summary


Rate It

Your rating: None
Average: 4.4 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 79 Calories from Fat 37

% Daily Value*

Total Fat 4 g6.5%

Saturated Fat 2.6 g13%

Trans Fat 0 g

Cholesterol 10.8 mg3.6%

Sodium 198.5 mg8.3%

Total Carbohydrates 10 g3.3%

Dietary Fiber 2.1 g8.5%

Sugars 3.9 g

Protein 1 g2.2%

Vitamin A 206.3% Vitamin C 8.5%

Calcium 2.6% Iron 1.9%

*Based on a 2000 Calorie diet

Carrots In Onion Sauce Recipe