3 bouillon cubes, chicken or beef
6 med. carrots, scraped & cut into quarters
12 sm. onions, peeled or 4 med. onions, sliced
1/4 c. butter
1 tbsp. sugar
2 tbsp. chopped parsley or fresh basil

In a large saucepan combine 2 of the bouillon cubes with the carrots. Add boiling water to cover, stir to dissolve the bouillon. Cover. Cook 10 minutes. Add onions and cook 6 minutes longer or until vegetables are just tender. Drain.

In a large skillet, melt butter. Add the remaining bouillon cube. Add sugar. Stir until cube is dissolved. Add vegetables. Cook until golden brown and glazed, stirring frequently. Transfer to serving dish. Sprinkle with chopped parsley.