Carrots Lyonnaise - cooking recipe

Ingredients

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

Preparation

Scrape carrots and cut in julienne strips.
Dissolve bouillon cube in 1/2 cup of boiling water.
Add carrots and cook, covered, for 10 minutes.
Meanwhile, melt butter in skillet; add onion and cook about 10 to 15 minutes, stirring occasionally.
Stir in flour, salt and pepper.
Add 3/4 cup water and bring to boil.
Add carrots and chicken bouillon.
Simmer, uncovered, about 10 minutes.
Add pinch of sugar just before serving.