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Julienned Carrots ‘N’ Onion

From Shirley Saeger, this slightly sweet combination of glazed carrots and sliced onion makes a tasty change of pace. "It's popular everytime I serve it," she notes from her kitchen in Wisconsin Rapids, Wisconsin.
  • Total Time
    Prep/Total Time: 15 min.
  • Makes
    2 servings


  • 1/3 cup water
  • 2 medium carrots, julienned
  • 1/2 medium onion, sliced
  • 4 teaspoons butter
  • 1 teaspoon sugar
  • 1/4 teaspoon chicken bouillon granules
  • 1 teaspoon cornstarch
  • 1 tablespoon cold water


  • In a saucepan, bring water to a boil Add the carrots, onion, butter, sugar and bouillon. Reduce heat; cover and simmer for 4-6 minutes or until vegetables are tender.
  • Combine cornstarch and cold water until smooth; stir into carrot mixture. Bring to a boil; cook and stir for 2 minutes or until thickened.
Nutrition Facts
3/4 cup: 122 calories, 8g fat (5g saturated fat), 21mg cholesterol, 205mg sodium, 13g carbohydrate (8g sugars, 3g fiber), 1g protein.

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Average Rating:
  • Orbs
    May 2, 2017

    I cut the recipe down to serve one person. Delicious. Thank you, Shirley, for sharing this recipe.

  • Trilby Yost
    Jul 26, 2010

    No comment left