Glazed Carrots And Onions - cooking recipe

Ingredients

3 beef bouillon cubes
6 or 8 medium carrots
4 medium onions
1/4 c. margarine
1 Tbsp. sugar

Preparation

Peel carrots and cut into quarters.
Slice onions.
In a large saucepan, combine 2 of the bouillon cubes with carrots.
Add boiling water to cover, stir and dissolved bouillon cubes.
Cover and cook for 10 minutes.
Add onions and cook 5 minutes longer. Drain.
In large skillet, melt butter; add remaining bouillon cube and sugar.
Stir until cube is dissolved.
Add vegetables.
Cook until golden brown, stirring frequently.
Serves 4.