Glazed Carrots And Onions
This easy glazed carrots and onions recipe is a simple, elegant side dish that’s perfect for a special dinner. (Gluten-Free Option!)
Updated from the archives
Growing up, I loved cooked carrots. I hadn’t yet really converted to onions, but this was one way I would actually eat them. Now that my taste buds have grown up a little, I know that onions can be sweet and delicious. And let me tell you, this dish definitely captures that natural sweetness, helped along with a smidge of sugar.
Perfect as a fancy side dish (which doesn’t take much effort to make), these carrots and onions are perfect served with a wide variety of main dishes. I love how simple and elegant they look and how easy they are to prepare.
You get to be the judge of just how “saucy” you want them to be. I typically start with 1/2 cup of water and go from there. I don’t typically need much, but if for some reason your carrots are taking a long time to cook, you may need to add a bit more.
These can certainly be made with baby carrots as well. When I do baby carrots, I typically cut the onion into slices rather than a large dice (so that the shapes match better), but the dish is flexible and can be changed any way you like.
P.S. Are you a carrot fan like me? Try these Roasted Glazed Carrots, Instant Pot Carrots, or Simple Glazed Carrots for more delicious options!
⭐ Don’t forget to leave a star rating and comment below when you make our Glazed Carrots & Onions recipe. I can’t wait to hear how it goes!
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Glazed Carrots and Onions
- Yield: 4–6 as a side dish 1x
- Diet: Gluten Free
Ingredients
- 1 pound carrots, peeled and cut into large coins (or baby carrots)
- 1 medium sweet onion, cut into a large dice
- 1 teaspoon sugar
- 1 teaspoon beef bouillon*
- 1/2– 1 cup water (or you can use beef broth and omit the bouillon)
- salt to taste
- 4 Tablespoons butter, melted
- 1 Tablespoon flour*
Instructions
- Combine. In a medium saucepan, place carrots, onion, sugar, bouillon, pinch salt, and 1/2 cup water.
- Cover & Boil. Cover the pan and bring mixture to a boil over medium-high heat. Cook until carrots are softened, about 8-12 minutes. If water cooks out too quickly and your pan dries out, add additional water. It’s okay if things get a little browned.
- Combine Roux. In a small bowl, stir together melted butter and flour till smooth.
- Thicken Sauce. Pour flour mixture into the carrot mixture and stir until well incorporated, thickened, and smooth. (You should have plenty of sauce)
Notes
*For a gluten-free version, use a certified gluten-free beef bouillon (like Mom’s Place, Herb-Ox, or Orrington Farms). Then, use gluten-free measure-for-measure flour, like King Arthur Measure For Measure Gluten-Free Flour Blend or Bob’s Red Mill 1:1 Gluten-Free Flour
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
Keywords: carrots and onions, glazed carrots and onions recipe
Not one complaint from the five children this was a very yummy recipe.
Actually.. Maybe I’ll make these instead. I’m feeling a little wild and crazy.
Ooo, what a wonderful, warm side dish idea. These look scrumptious!
Our 2nd Easter without my mother in law who always made these carrots. I emailed you last year when I found this recipe! Making them again this year, thank you and Happy Easter.
★★★★★
I remember from last year! Happy, happy Easter!
Happy Thanksgiving, making the carrots again (thinking of my MIL) and using many of your recipes for my Thanksgiving dinner, stuffing, string beans, orange honey cranberry sauce, and of course these delicious carrots, thank you!
★★★★★
Happy Thanksgiving Mary!!! Hope it’s a lovely meal 🙂
Can you double this receipe all at one time or make it twice
You should be able to double it at one time 😊
Still making these delicious carrots my mother in law used to make. You responded to my comments; still enjoying these and so many more of your recipes! Thank you. Happy Easter