Recipe by msjill111
My younger brother, David, attended cooking school years ago and this was one of the recipes he taught the whole family to make. He has since passed, but this recipe will live on forever. It's very sweet and even if you don't like carrots, which I don't, you will love this recipe.
Top Review by Garden Gate Kate
During my childhood, my mom never made carrots as a vegetable because she did not like carrots by themselves as a side dish. She put carrots in soups and stews and served them raw with cheese and crackers for my lunch. I am positive that she will love this recipe when she tastes it because these carrots are absolutely delicious. Using a sweet onion is the secret to the scrumptiousness of this recipe. My Vidalia onion caramelized in the butter creating a naturally sweet and thick syrup. The carrots were so sweet that it is hard to believe that there was no honey, sugar, or maple syrup added. Thank you, msjill111, for incredible Carrots and Onions!
- 1 lb carrot, peeled and sliced in 1/2 inch pieces
- 1 1⁄4 cups butter
- 1 large sweet onion, sliced in about 2 1/2 inch pieces