3 cans tiny whole carrots
1/4 lb. butter
1 tbsp. finely chopped onion
3/4 c. light brown sugar
1 1/2 tbsp. grated lemon rind

Drain liquid from carrots into a saucepan. Reduce liquid by boiling rapidly without lid, 1/2 cup is needed. Add carrots to liquid. Cover tightly with fitted lid and simmer over low heat until thoroughly warm. Melt butter in skillet, stir in onion and saute until golden. Add brown sugar and lemon rind. Heat, stirring occasionally, until sugar is dissolved. Pour over carrots, 5 minutes before serving.