1 1/2 lbs. carrots
3 chicken bouillon cubes, dissolved in 1 1/2 c. boiling water
1/4 c. butter
3 med. onions, sliced
1 tbsp. flour
1/4 tsp. salt
Pepper to taste
Dash of sugar

Pare carrots and cut in strips. Cook carrots in bouillon, covered, for 10 minutes. Melt butter in large skillet; add onions and cook on low heat, covered, for 15 minutes, stirring occasionally. Stir in flour, salt, and pepper. Bring to a slight boil to thicken. Add carrots and broth; simmer, uncovered, 10 minutes. Add ash of sugar.