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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.

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