1 can (10 1/2 to 10 3/4 oz.) French onion soup (condensed)
1/4 c. honey
1 tbsp. cornstarch
1 tsp. grated orange peel
1/8 tsp. ground nutmeg
2 lbs. carrots, sliced, cooked and drained
Grated Parmesan cheese (optional)

In 10 inch skillet, combine soup, honey, cornstarch, grated orange peel and nutmeg. Over medium heat, cook until thickened, stirring constantly. Add carrots. Over low heat, cook 10 minutes or until vegetables are glazed, basting frequently. Turn into serving bowl; top with cheese (optional). Makes 6 servings.