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.Print
- 1lb carrots, cut into large coins (or baby carrots)
- 1 medium sweet onion, cut into a large dice
- 1 tsp sugar
- 1 tsp beef bouillon
- 1/2– 1 1/4c water (or you could use beef broth and omit the bouillon)
- salt to taste
- 4 Tbsp butter, melted
- 1 Tbsp flour
- In a medium saucepan, place carrots, onion, sugar, bouillon, pinch salt, and 1/2c water. Cover and bring to a boil over medium-high heat. Cook until carrots are softened, 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. In a small bowl, stir together butter and flour till smooth. Pour into the carrot mixture and stir until well incorporated and smooth. (You should have plenty of sauce)