Glazed Carrots and Onions

4 servings

Ingredients
3 bouillon cubses, chicken or beef
6 medium carrots, scraped and cut into quarters
12 small oinns, peeled OR 4 medium onions, sliced
1/4 cup butter or margarine
1 Tbs. sugar
2 Tbs. chopped parsley or fresh basil
Directions
1. In a large saucepan combine 2 of the bouillon cubes with the carrots. Add boiling water to cover; stir to dissolve the bouillon. Cover. Cook 10 minutes.

2. Add onions and cook 6 minutes longer or until vegetables are just tender. Drain.

3. In a large skillet, mellt butter. Add the remaining bouillon cube and sugar. Stir until cube is dissolved.

4. Add vegetables. Cook until golden brown and glazed, stirring frequently.

5. Transfer to serving dish. Sprinkle with chopped parsley or fresh basil.