This recipe comes from my Weight Watchers Magazine, November/December 2008. This issue has several "make ahead recipes" for easy Holiday planning. "Make 1 month ahead." 1 point for a 1 1/3 cup serving.
Heat the oil in large nonstick skillet over high heat. Add the onions and cook, stirring occasionally, just until softened, about 2 minutes. Add 3/4 cup of the water and cook, stirring occasionally, until the water evaporates, 5-6 minutes.
Add the carrots, sugar and thyme; reduce the heat and cook until the onions are golden, about 6 minutes. Add the remaining 1/2 cup of water, salt and pepper; cook until the vegetables are crisp-tender, about 3 minutes.
If making ahead, let cool; freeze in an airtight container up to 1 month. Thaw in the refrigerator overnight. Cook in a skillet with 1/3 cup water until hot and the water evaporates.