- 1 cube dry chicken broth concentrate
- 12 cup [125 mL] boiling water
- 1 pound [454 g] peeled carrots [approximately 6 medium], cut into fine 2-inch [-cm] long sticks
- 1 tablespoon [15 g] butter
- 2 medium onions, sliced
- 1 tablespoon [8.75 g] flour
- 1/2 teaspoon [2.5 mL] salt
- 1 pinch pepper
- 1 pinch sugar
- 1/8 teaspoon [0.5 mL] thyme
- 3/4 cup [190 mL] water
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- Into a medium casserole, dissolve chicken broth concentrate cube in boiling stirring until completely dissolved.
- Add carrot sticks, cover casserole and cook carrot sticks for 10 minutes; drain reserving cooking liquid separately.
- Meanwhile, melt butter into a frypan; cook onion slices, covered for 5 minutes, making sure to stir from time to time to prevent onion slices from sticking to the frypan.
- Uncover and stir in flour, salt, pepper, sugar and thyme.
- Remove frypan from heat before stirring in water.
- Leave to cook over medium heat stirring until boiling, until thickened.
- Stir in drained carrots, and reserved carrot cooking liquid.
- Leave carrot sticks to simmer uncovered until tender, for approximately 5 minutes.
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