1 lb. carrots (cut in chunks or thin julienne strips)
1 chicken bouillon dissolved in 1/2 c. boiling water
1/2 c. butter
3 med. onions, sliced (or diced if you prefer)
1 tbsp. flour
1/4 tsp. salt
Pepper to taste, not too much
3/4 c. water
Pinch of sugar

Prepare carrots and cook them 10 minutes in the bouillon. Melt butter and add onions. Cook covered slowly 15 minutes and stir occasionally.

Carefully stir in next 4 ingredients and bring to boiling. Add carrots and stock; simmer uncovered for 10 minutes. Add pinch of sugar while simmering.