Buttery Carrots 'n' Onions
Reminisce
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My mother served this attractive side dish for all her special dinners, so I've been eating carrots this way since I was a child. Even my dinner guests who aren't too fond of carrots ask for this recipe. The added sweetness from the honey is a pleasant surprise.
-Joanie Elbourn, Gardner, Massachusetts
SERVINGS: 8-10
CATEGORY: Side Dish
METHOD: Other stovetop
TIME: Prep: 30 min. Cook: 10 min.
Ingredients:
- 1 pound carrots, cut into 1/4-inch slices
- 1-1/4 cups water, divided
- 1 teaspoon chicken bouillon granules
- 3 medium onions, sliced and separated into rings
- 2 tablespoons butter or margarine
- 1 tablespoon all-purpose flour
- 1 teaspoon salt
- 1 teaspoon honey
- 1/4 teaspoon sugar
- Dash pepper
Directions:
In a 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 10 minutes. Sprinkle with flour; stir until blended. Stir in the salt, honey, sugar, pepper and reserved cooking liquid until blended. Add remaining water; bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Stir in carrots; heat through. Yield: 8-10 servings.