Carrots Lyonnaise - cooking recipe

Ingredients

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

Preparation

Pare carrots and cut in julienne strips.
Cook in bouillon, covered 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; simmer uncovered 10 minutes. Add pinch of sugar.
Serves 6.