Carrots Lyonnaise(With Onions)

1. 1

   Melt butter or margarine in skillet.

2. 2

   Add sliced onions and cook, covered, 15 minutes, stirring occasionally.

3. 3

   Cut carrots, after paring, into 3 x 1/4-inch julienne strips.

4. 4

   In separate utensil, dissolve bouillon cube in 1/2 to 1 cup boiling water. Parboil carrots in chicken bouillon about 8 minutes until barely tender.

5. 5

   Add flour, salt, pepper and broth from carrots gradually to onions, stirring constantly, until boiling.

6. 6

   Add carrots and simmer, uncovered, until carrots are tender (few minutes).

7. 7

   If desired, add a pinch of sugar just before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.