3 tbsp. butter
1/4 c. chopped onion
6 carrots, peeled and shredded
3/4 tsp. salt
1 tsp. sugar
1/2 c. chicken stock

Melt butter in heat proof casserole and saute onion for 3 minutes. Add carrots and stir to coat. Sprinkle with salt and sugar. Pour stock over carrots. Cover and bake at 350 for 35 minutes. Serves 6.