Buttery Carrots ā€˜N’ Onions

  1. In a large saucepan, combine carrots, 1/2 cup water and bouillon. Bring to a boil. Reduce heat; cover and cook for 5 minutes or until carrots are crisp-tender. Drain, reserving cooking liquid. Set carrots aside and keep warm.
  2. In a large skillet, saute onions in butter for 8-10 minutes or until tender. Add flour; stir until blended. Stir in the salt, honey, sugar, pepper and reserved cooking liquid and remaining water; bring to a boil. Cook and stir for 2 minutes or until thickened. Reduce heat; simmer, uncovered, for 10 minutes. Stir in carrots; heat through.

carrots, water, chicken bouillon granules, onions, butter, flour, salt, honey, sugar, pepper

Taken from www.tasteofhome.com/recipes/buttery-carrots-n-onions/ (may not work)

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