Carrots Lyonnaise - cooking recipe

Ingredients

6 medium carrots
1 or 2 chicken bouillon cubes
1/2 c. boiling water
1/4 c. butter
3 medium onions, sliced
1 Tbsp. flour
1/4 tsp. salt
dash of pepper
3/4 c. water
pinch of sugar

Preparation

Pare 6 medium carrots and cut julienne strips.
Dissolve chicken bouillon cubes in boiling water.
Cook carrots, covered, in bouillon 10 to 15 minutes.
Melt butter.
Add onions and cook, covered, 10 to 15 minutes, stirring occasionally.
Stir in flour, salt, pepper and 3/4 cup water.
Bring to boil.
Add carrots with liquid.
Simmer, uncovered, 10 minutes.
Add pinch of sugar. Serves 6.