Carrots In Onion Sauce Recipe
Summary
Ingredients
| 5 to 6 carrots, peeled and bias-cut | ||
| Chicken | 1 | |
| Water | 1/2 Cup (16 tbs) | |
| 1 small onion, sliced thin | ||
| Butter/Margarine | 2 Tablespoon | |
| Flour | 1 Tablespoon | |
| 1/2 cup water Pinch of sugar | ||
| 1/4 teaspoon salt Dash of pepper | ||
| 1/4 teaspoon salt Dash of pepper | ||
Directions
Cook carrots with bouillon cube in 1/2 cup water about 10 minutes, or until just tender-crisp. While carrots are cooking, saute onion in butter until soft and very lightly browned, stirring occasionally (about 15 minutes). Add flour, salt, and pepper to onion. Let bubble a minute or two; then add 1/2 cup water and stir until thickened. Add undrained carrots and a little more water to desired thickness, if needed. You want a thin glaze, not "creamed" carrots. Cook, uncovered, about 10 minutes. Add a pinch of sugar and serve.
Chef
