Carrots In Onion Sauce
|Carrots||6 , peeled and bias cut|
|Chicken bouillon cube||1|
|Water||1⁄2 Cup (8 tbs)|
|Onion||1 Small, sliced thin|
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.