Carrots Lyonnaise - cooking recipe

Ingredients

6 medium carrots
1 chicken bouillon cube
1/2 cup boiling water
1/4 teaspoon salt
3/4 cup water
1/4 cup butter
3 medium onions, sliced
1 tablespoon flour
1 dash pepper
1 pinch sugar

Preparation

Pare carrots & cut into julienne strips.
Dissolve bouillon cube in 1/2 c boiling water.
Cook carrots covered in bouillon 10 minutes.
Melt 1/4 c butter in large skillet; add 3 medium onions, sliced, and cook covered 15 minutes, stirring occationally.
Stir in flour, salt, pepper, and 3/4 c water.
Bring to a boil.
Add carrots with liquid.
Simmer, uncovered, 10 minutes.
Add pinch of sugar.