12 slices bacon, diced
2 tbsp. butter
1 lg. onion, chopped fine
3 tbsp. sugar
2 lbs. carrots, cleaned and cut into 1 inch thick pieces
2 tsp. dried thyme
1 c. good chicken broth
Salt and pepper to taste

Heat butter in large skillet. Add bacon and brown until nice and crisp. Remove bacon and drain on paper towel. Add onions to pan and saute until lightly browned. Stir in sugar and saute until onions are caramelized. Add reserved bacon and next 3 ingredients. Bring to a boil, covered, and simmer until carrots are tender, about 30-40 minutes. Remove, cover, and cook over medium, heat until liquid is reduced to a thin glaze, about 5 minutes. Season with salt and pepper to taste.