clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
glazed carrots and onions in a white bowl

Glazed Carrots and Onions

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

  • Yield: 4-6 as a side dish 1x
  • Diet: Gluten Free


  • 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*
  • 1/21 cup water (or you can use beef broth and omit the bouillon)
  • salt to taste
  • 4 Tablespoons butter, melted
  • 1 Tablespoon flour*


  1. Combine. In a medium saucepan, place carrots, onion, sugar, bouillon, pinch salt, and 1/2 cup water.
  2. 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.
  3. Combine Roux. In a small bowl, stir together melted butter and flour till smooth.
  4. Thicken Sauce. Pour flour mixture into the carrot mixture and stir until well incorporated, thickened, and smooth. (You should have plenty of sauce)


*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