3 chicken or beef bouillon cubes
6 med. carrots, scraped and quartered
12 sm. or 4 med. sliced onions
1/4 c. butter
1 tbsp. sugar
2 tbsp. chopped parsley (or flakes)

Combine 2 bouillon cubes with carrots in large saucepan. Add boiling water, stir to dissolve cubes. Cook 10 minutes. Add onions and cook 6 minutes or until tender. Drain.

In large skillet, melt butter. Add remaining bouillon cube and sugar. Stir until dissolved. Add vegetables, cook until golden brown and glazed, stirring frequently. Transfer to serving dish and sprinkle with parsley.