1 lb. carrots
2 chicken bouillon cubes, dissolved in 1/2 c. hot water
1/4 c. butter
3 med. onions, sliced
1 tbsp. flour
1/4 tsp. salt
3/4 c. water
Dash pepper

Peel carrots and cut in julienne strips. Cook carrots in bouillon, 10 minutes. Melt butter. Add onions and cook. When onions are soft, add flour, salt, water and pepper. Cook to thicken. Add carrots and stock. Good side dish.