CARROT LYONNAISE - Kelly Neilsen

1 lb. carrots 1 chicken bouillon cube 1/2 c. boiling water 4 tbsp. butter 1-2 med. onion, sliced 1 tbsp. flour 1/4 tsp. salt Dash of pepper 3/4 c. water Pare carrots and slice or cut in julienne strips about 3 x 1/4 inch thick. Dissolve bouillon cube in the 1/2 cup boiling water. Add carrots and cook covered for 10-15 minutes. Don't overcook. Meanwhile, melt butter in skillet. Saute onions until done. Stir in flour, salt and pepper. Add the 3/4 cup water. Bring to boil. Add carrots and chicken stock. Bring to boil. Simmer 1 minute, stirring gently.