Carrots Lyonnaise - cooking recipe

Ingredients

1 lb. (6 medium) carrots
1 chicken bouillon cube, dissolved in 1/2 c. boiling water
1/4 c. butter or margarine
3 medium onions, sliced
1 Tbsp. flour
1/4 tsp. salt
dash of pepper
3/4 c. water

Preparation

Pare carrots and slice in julienne strips or bias circles. Cook carrots in bouillon, covered, for 10 minutes.
Melt butter. Add onions and cook, covered, 15 minutes, stirring occasionally. Stir in next 4 ingredients; bring to boiling.
Add carrots and stock and simmer, uncovered, to blend flavors.
Add pinch of sugar and a shake or two of dried or fresh dill weed.