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Carrots and Onions

  • Yield: 4 1x


  • 8-10 medium carrots
  • 2 cups broth
  • 1/4 cup butter
  • 2 medium onions (sliced)
  • 1 tbs flour
  • 1/4 tsp salt
  • to taste pepper


  1. Pare carrots and cut into julienne strips.
  2. Bring broth to a boil and add the carrots.
  3. Cover and cook until just fork tender.
  4. Set aside.
  5. Melt the butter in a medium saucepan.
  6. Add the onions, then cover and cook until onions begin to turn clear, stirring occasionally.
  7. Stir in flour, salt, and pepper and cook until the flour begins to brown.
  8. Add carrots and stock.
  9. Simmer uncoverd for 5 minutes.


Source: Aunt Betty June Neece

  • Category: Side Dish


  • Calories: 201
  • Fat: 12.29 g
  • Carbohydrates: 22.6 g
  • Protein: 2.43 g
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