Carrots And Onions With Sauce - cooking recipe

Ingredients

1 chicken bouillon cube
1 lb. carrots, cut (6 medium)
1/4 c. butter or margarine
3 medium onions, sliced
1 tsp. flour
1/4 tsp. salt
dash of pepper
3/4 c. water (stock from carrots)
pinch of sugar
1/2 tsp. lemon juice

Preparation

Cook carrots in water (enough to cover) with chicken bouillon cube until tender, approximately 10 minutes, reserving stock. Melt butter in medium or large saucepan.
Add onions; cook until tender, stirring occasionally.
Stir in flour, salt, pepper, sugar, lemon juice and water (stock).
Blend and bring to a boil. Add carrots; simmer, uncovered, for 5 to 10 minutes.