Carrots Lyonnaise - cooking recipe

Ingredients

1 lb. medium carrots, cut in strips
1 chicken bouillon cube, dissolved in 1/2 c. boiling water
1/4 c. oleo
1 Tbsp. all-purpose flour
1 medium onion
1/4 tsp. salt
dash of pepper
3/4 c. water

Preparation

Cook carrots in bouillon, covered, for 10 minutes.
In saucepan, melt oleo.
Add onion and cook, covered, slowly for 15 minutes, stirring occasionally.
Mix in flour, salt, pepper and water and bring to a boil.
Add carrots and stock; simmer, uncovered, 10 minutes.
Add pinch of sugar.
Serves 6.