Carrots Lyonnaise - cooking recipe

Ingredients

6 carrots
1 chicken bouillon cube
1/4 c. oleo
3/4 c. water
3 medium onions, sliced
1 Tbsp. flour
1/4 tsp. salt
dash of pepper

Preparation

Pare carrots and cut into thin strips.
Dissolve bouillon cube in 1/2 cup boiling water.
Cook carrots in bouillon covered for 10 minutes.
In another saucepan, melt butter; add onions and cook, covered, 15 minutes.
Stir occasionally.
Stir in next 3 ingredients; bring to a boil.
Add carrot mixture.
Simmer, uncovered, 10 minutes.
Add pinch of sugar.