Julienned Carrots 'n' Onion

• 13 cup water
• 2 medium carrots, julienned
• 12 medium onion, sliced
• 4 teaspoons butter
• 1 teaspoon sugar
• 14 teaspoon chicken bouillon granule
• 1 teaspoon cornstarch
• 1 tablespoon cold water

1. In a saucepan, bring water to a boil.
2. Add carrots, onion, butter, sugar and bouillon
3. Reduce heat, cover and simmer 4-6 minutes or until vegetables are crisp-tender.
4. Combine cornstarch and coldwater until smooth; stir into carrot mixture.
5. Bring to a boil, cook and stir 2 minutes or until thickened.

water, carrots, onion, butter, sugar, chicken bouillon granule, cornstarch, cold water

Taken from www.food.com/recipe/julienned-carrots-n-onion-264588 (may not work)