3 bouillon cubes, chicken or beef
6 med. carrots, scraped and cut into quarters
4 med. onions, sliced
1/4 c. butter
1 tbsp. sugar
2 tbsp. chopped parsley or fresh basil

In a large saucepan combine 2 of the bouillon cubes with the carrots. Add boiling water to cover; stir to dissolve bouillon. Cover. Cook 10 minutes. Add onions and cook 6 minutes more or until tender. Drain.

In large skillet melt butter. Add the remaining bouillon cube and sugar. Stir until cube is dissolved. Add vegetables. Cook until golden brown and glazed, stirring frequently. Transfer to serving dish. Sprinkle with chopped parsley or fresh basil.