Name: Buttery Carrots ‘n’ Onions
Prep time: 30 min
Cook time: 30 min
Yield: 1
Ingredients: 1 pound carrots, cut into 1/4-inch slices -; 1-1/4 cups water, divided -; 1 teaspoon chicken bouillon granules -; 3 medium onions, sliced and separated into rings -; 2 tablespoons butter -; 1 tablespoon all-purpose flour -; 1 teaspoon salt -; 1 teaspoon honey -; 1/4 teaspoon sugar -; Dash pepper -

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Buttery Carrots ‘n’ Onions

1. 1 pound carrots, cut into 1/4-inch slices -

2. 1-1/4 cups water, divided -

3. 1 teaspoon chicken bouillon granules -

4. 3 medium onions, sliced and separated into rings -

5. 2 tablespoons butter -

6. 1 tablespoon all-purpose flour -

7. 1 teaspoon salt -

8. 1 teaspoon honey -

9. 1/4 teaspoon sugar -

10. Dash pepper -

How to cook deliciously - Buttery Carrots ‘n’ Onions

1. Stage

In a large saucepan, combine carrots, 1/2 cup water and bouillon. Bring to a boil. Reduce heat; cover and cook for 5 minutes or until carrots are crisp-tender. Drain, reserving cooking liquid. Set carrots aside and keep warm.

2. Stage

In a large skillet, saute onions in butter for 8-10 minutes or until tender. Add flour; stir until blended. Stir in the salt, honey, sugar, pepper and reserved cooking liquid and remaining water; bring to a boil. Cook and stir for 2 minutes or until thickened. Reduce heat; simmer, uncovered, for 10 minutes. Stir in carrots; heat through.