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1 lb. (6 medium) carrots
1 chicken bouillon cube
1/2 c. boiling water
4 Tbsp. butter or margarine
3 medium onions, sliced (about
2 c.)
1 Tbsp. flour
1/4 tsp. salt
dash of pepper
3/4 c. water

Pare carrots and cut in julienne strips, about 3 x
1/4-inch. Dissolve bouillon cube in the 1/2 cup boiling water.
Add carrots and cook, covered, for 10 minutes. Meanwhile, melt
butter in skillet. Add onions and cook, covered, for 15
minutes, stirring occasionally. Stir in flour, salt and
pepper. Add 3/4 cup water; bring to boiling. Add carrots and
chicken stock. Simmer, uncovered, about 10 minutes or until
carrots are tender. Add a pinch of sugar just before serving.
Makes about 6 servings.

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