• 6 medium carrots
• ½ cup chicken broth
• ¼ cup butter or margarine
• 3 medium onions, thinly sliced
• 1 tbsp. flour
• ¼ tsp. salt
• Dash pepper
• ¾ cup water

Pare carrots and cut lengthwise into strips, cook in broth, covered for 10 minutes.

In a large frying pan melt the butter and cook onions covered for 15 minutes, stirring occasionally. Stir in rest of the ingredients, bring to a boil. Add carrots and stock, simmer, uncovered 10 minutes. Add a pinch of white sugar, stir in.

Heather enjoying a French meal with her friends, Pierre and André