Carrots Lyonnaise Name: Jennifer Miller Base: Maxwell AFB Recipe: Ingredients 6 medium carrots 1 chicken bouillon cubes 1/2 cup boiling water 1/4 teaspoon salt 3/4 cup water 1/4 cup butter 3 medium onions, sliced 1 tablespoon flour 1 dash pepper 1 pinch sugar Directions Pare carrots & cut into julienne strips. Dissolve bouillon cube in 1/2 c boiling water. Cook carrots covered in bouillon 10 minutes. Melt 1/4 c butter in large skillet; add 3 medium onions, sliced, and cook covered 15 minutes, stirring occationally. Stir in flour, salt, pepper, and 3/4 c water. Bring to a boil. Add carrots with liquid. Simmer, uncovered, 10 minutes. Add pinch of sugar.