2 medium carrots
½ chicken bouillon cube dissolved in ¼ cup boiling water
2 Tbsp. butter
½ medium onion - sliced
½ Tbsp. flour
dash of salt
dash of pepper
¼ cup water

Peel carrot and cut into julienne strips. Cook carrots in bouillon, covered, for 10 minutes. Melt butter; add onions and cook; covered for 15 minutes. Stir in next 4 ingredients bring to a boil. Add carrots and stock. Simmer uncovered for 10 minutes. Add pinch of sugar if desired.

“This is the first recipe I brought home from 8th grade Home Ec. Class, and this is the only one I still cook today. I don’t waste my time cutting up the carrots, whole baby carrots work just as well.” - Jane

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