8 sm. carrots, cooked
4 to 8 sm. onions, cooked
2 tbsp. butter
2 tbsp. flour
1/4 tsp. salt
2 tbsp. sugar
2 tbsp. vinegar
1/4 tsp. paprika

Drain the carrots and onions, reserving the carrot liquid. Add water to measure 1 cup. Melt the butter, add the flour, salt, sugar, vinegar, paprika and carrot stock.

Cook until thickened, stirring constantly. Add the vegetables and cook over low heat for 15 to 20 minutes, stirring occasionally. 4 servings.