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Carrots Lyonnaise
photo by AZPARZYCH 
- Ready In:
- 40mins
- Ingredients:
- 10
- Serves:
ingredients
- 6 medium carrots
- 1 chicken bouillon cube
- 1⁄2 cup boiling water
- 1⁄4 teaspoon salt
- 3⁄4 cup water
- 1⁄4 cup butter
- 3 medium onions, sliced
- 1 tablespoon flour
- 1 dash pepper
- 1 pinch sugar
directions
- Pare carrots & cut into julienne strips.
- Dissolve bouillon cube in 1/2 c boiling water.
- Cook carrots covered in bouillon 10 minutes.
- Melt 1/4 c butter in large skillet; add 3 medium onions, sliced, and cook covered 15 minutes, stirring occationally.
- Stir in flour, salt, pepper, and 3/4 c water.
- Bring to a boil.
- Add carrots with liquid.
- Simmer, uncovered, 10 minutes.
- Add pinch of sugar.
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Reviews
- These were very good. Easy to make. I think next time I'll try adding some fresh chives or garlic chives to it. A wonderful change from just boiled carrots. The pinch of sugar didn't seem to make any difference that I could tell but on the other hand everybody's pinches are different. <br/>Made for Chef Alphabet Soup.
- 10 STARS for this! Absolutely delicious. I only made half the recipe and I regret that, since I could have just made a meal of this. Will be making this often! Made for Spring 2012 Pick a Chef game.
- I've been making this recipe for over 30 years now and it's always a winner. From the time they were young my kids only ate carrots this way. Also, this is really easy to make, can be made early in the day and reheated if you want.
- I add dill at the end, makes a big difference! no sugar.
- These were very good and despite the amount of onions in it, DH liked them too! (he is not a huge onion fan) I used 6 carrots and 2 onions since they were kind of big. Also, I didn't have a chicken bouillon cube so used chicken stock. My carrots stuck a little because the broth cooked out, but they were still good. Made for Best of 2012 Cookbook Tag.
