Buttery Carrots 'n' Onions Recipe

5 1 2
Buttery Carrots 'n' Onions Recipe
Buttery Carrots 'n' Onions Recipe photo by Taste of Home
Publisher Photo

Buttery Carrots 'n' Onions Recipe

Read Reviews
5 1 2
Publisher Photo
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
MAKES:
8-10 servings
TOTAL TIME:
Prep: 30 min. Cook: 10 min.
MAKES:
8-10 servings
TOTAL 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
  • 1 tablespoon all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon honey
  • 1/4 teaspoon sugar
  • Dash pepper

Directions

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. Yield: 8-10 servings.
Originally published as Buttery Carrots 'n' Onions in Reminisce May/June 2001, p48

Nutritional Facts

3/4 cup: 64 calories, 2g fat (1g saturated fat), 6mg cholesterol, 361mg sodium, 10g carbohydrate (6g sugars, 2g fiber), 1g protein.

  • 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
  • 1 tablespoon all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon honey
  • 1/4 teaspoon sugar
  • Dash pepper
  1. 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.
  2. 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. Yield: 8-10 servings.
Originally published as Buttery Carrots 'n' Onions in Reminisce May/June 2001, p48

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klossg User ID: 7921456 239581
Reviewed Dec. 16, 2015

"A piece of my youth just arrived in this recipe. Truly the best way to serve carrots. I didn't include the sugar or the honey when I made it. Just not necessary. And still this subtle and surprisingly sweet dish ... Maybe the onions? ... Hits the spot like only potatoes do. But the carrot are what pops. Thanks Mom Kloss for the wonderful carrots."

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