Carrots Lyonnaise - cooking recipe

Ingredients

1 pound medium carrots (about 6)
1 chicken bouillon cube dissolved in 1/2 cup boiling water
1/4 cup butter or margarine
3 medium onions, sliced
1 Tbsp. all purpose flour
1/4 tsp. salt
Dash of pepper
3/4 cup water

Preparation

Pare and cut carrots into julienne strips. Cook in bouillon, covered, for 10 minutes. Melt butter. Add onions and cook, covered, for 15 minutes. Stir occasionally. Stir in next 4 ingredients. Bring to boil. Add carrots and stock. Simmer uncovered for 10 minutes. Add pinch of sugar. Serve.