Ingredients
-
6
-
1
-
1/2
-
1/4
-
3/4
-
1/4
-
3
-
1
-
1
-
1
-
-
-
-
-
Directions
Carrots Lyonnaise, A change from potatoes lyonnaise and colorful, to boot! Don’t skimp on the onions., These were very good and despite the amount of onions in it, DH liked them too! he is not a huge onion fan used 6 carrots and 2 onions since they were kind of big. Also, I didn’t have a chicken bouillon cube so used chicken stock. My carrots stuck a little because the broth cooked out, but they were still good. Made for Best of 2012 Cookbook Tag.
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Steps
|
1
Done
|
Pare Carrots & Cut Into Julienne Strips. |
|
2
Done
|
Dissolve Bouillon Cube in 1/2 C Boiling Water. |
|
3
Done
|
Cook Carrots Covered in Bouillon 10 Minutes. |
|
4
Done
|
Melt 1/4 C Butter in Large Skillet; Add 3 Medium Onions, Sliced, and Cook Covered 15 Minutes, Stirring Occationally. |
|
5
Done
|
Stir in Flour, Salt, Pepper, and 3/4 C Water. |
|
6
Done
|
Bring to a Boil. |
|
7
Done
|
Add Carrots With Liquid. |
|
8
Done
|
Simmer, Uncovered, 10 Minutes. |
|
9
Done
|
Add Pinch of Sugar. |
