Carrots Polonaise

Show: The Culinary Low-down on Chi-town

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T. Ron Jasinski-Herbert, editor of Polonia Today, offers this side-dish recipe as an easy way to add a Polish touch to your meal.

6 carrots
1 cup bouillon soup
2 onions
1 cup butter (4 Tbsp.)
1 Tbsp. flour
1 tsp. salt
1 Tbsp. sugar

Pare and julienne the carrots. Make 1 cup chicken bouillon soup (1 tsp.) Slice 2 onions. Sauté the onions in the butter. Add flour and salt to bouillon. Add the bouillon to the onions and cook until thickened. Combine carrots & onion sauce. Stir. Before serving, add the sugar.

Prepare in any of the following ways:
On range--Precook carrots; then, add the sauce
In oven--Cook slowly
Crockpot: 1 hr. High or 4 hrs. Low