Carrots Onions And Thyme

Have never had anyone not like this dish...i found it years ago in a news paper, and make it all the time.

Peel carrots and cut into thin strips about 2 inches long.

Heat 1 / 2 cup water to boiling in medium saucepan and add bouillon cube.

Stir until cube is dissolved.

Add carrots and cook , covered , 10 mins.

Do not drain.

Heat butter in skillet while carrots are cooking.

Add onions and cook , covered 5 mins.

, shaking the pan so that onions do not stick.

Remove cover and stir in flour , salt , pepper , sugar and thyme.

Remove from heat , and add 3 / 4 cup water all at once.

Return to moderate heat and cook , stirring constantly , until boiling , thickened and smooth.

Add carrots and their cooking liquid , and simmer uncovered , until carrots are tender , about 5 minutes.

carrot, water, chicken bouillon cube, butter, onions, flour, salt, pepper, sugar, dried leaf thyme