A delightful side dish combining the sweetness of carrots with the rich flavor of onions in a creamy sauce.
Peel the carrots and cut them into thin julienne strips.
Cutting the carrots evenly ensures they cook at the same rate.
Dissolve the vegetable stock cube in the boiling water.
Stir the stock cube until fully dissolved for a consistent flavor.
Cook the carrots in the prepared stock for 10 minutes, covered.
Covering the pan helps the carrots cook evenly and retain moisture.
Melt the butter in a large skillet over medium heat. Add the sliced onions and cook for 15 minutes, stirring occasionally.
Cooking the onions slowly brings out their natural sweetness.
Stir in the flour, salt, and pepper into the onions, then gradually add the remaining water, stirring constantly.
Adding the water gradually prevents lumps in the sauce.
Bring the mixture to a boil, then reduce the heat and add the cooked carrots along with their cooking liquid.
Stir gently to avoid breaking the carrot strips.
Simmer the mixture uncovered for 10 minutes, then stir in the sugar.
The sugar balances the flavors and enhances the natural sweetness of the carrots.
Serve the dish warm as a side to your favorite main course.
Garnish with fresh parsley for a pop of color and added flavor.
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