Carrots Lyonnaise - cooking recipe

Ingredients

2 lb. carrots (the baby pre-peeled kind are best)
2 medium onions, sliced thinly into rings
2 Tbsp. chicken stock mix (dry bouillon mix)
2 tsp. sugar
1/2 c. butter or margarine
2 Tbsp. flour

Preparation

Melt butter or margarine in large saucepan.
Add carrots and onions.
Cover and simmer on low or medium-low heat for 15 to 20 minutes until carrots and onions are tender, but not mushy.
Add chicken stock mix, sugar and flour.
Cook 2 to 3 minutes until thickened, stirring occasionally.
Serves 4 to 6.