Carrots Lyonnaise(With Onions)

Melt butter or margarine in skillet.

Add sliced onions and cook, covered, 15 minutes, stirring occasionally.

Cut carrots, after paring, into 3 x 1/4-inch julienne strips.

In separate utensil, dissolve bouillon cube in 1/2 to 1 cup boiling water. Parboil carrots in chicken bouillon about 8 minutes until barely tender.

Add flour, salt, pepper and broth from carrots gradually to onions, stirring constantly, until boiling.

Add carrots and simmer, uncovered, until carrots are tender (few minutes).

If desired, add a pinch of sugar just before serving.

Serves 6 to 8.