Ingredients

Instructions

  1. Pare carrots & cut into julienne strips.
  2. Dissolve bouillon cube in 1/2 c boiling water.
  3. Cook carrots covered in bouillon 10 minutes.
  4. Melt 1/4 c butter in large skillet; add 3 medium onions, sliced, and cook covered 15 minutes, stirring occationally.
  5. Stir in flour, salt, pepper, and 3/4 c water.
  6. Bring to a boil.
  7. Add carrots with liquid.
  8. Simmer, uncovered, 10 minutes.
  9. Add pinch of sugar.