1 lb. carrots
3 to 4 med. onions, sliced
1 chicken bouillon cube
1/2 c. boiling water
3/4 c. water
4 tbsp. butter
1 tbsp. flour
1/4 tsp. salt, pepper

Pare carrots and cut in julienne strips, 3 x 1/4 inch. Dissolve cube in boiling water. Add carrots. Cook covered for 10 minutes. Melt butter in skillet. Add onions. Cook covered for 15 minutes. Stir in flour, salt and pepper. Add 3/4 cup water. Bring to a boil. Add chicken stock and carrots. Simmer uncovered for 10 minutes. Add pinch of sugar.