Ingredients
1 pound carrots, cut into 1/4-inch slices1-1/4 cups water, divided1 teaspoon chicken bouillon granules3 medium onions, sliced and separated into rings2 tablespoons butter1 tablespoon all-purpose flour1 teaspoon salt1 teaspoon honey1/4 teaspoon sugarDash pepper
Preparation
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.
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.
