Carrots Lyonnaise

1lb carrots

1 tablespoon all-purpose flour

1 chicken bouillon cube

1/2 teaspoon salt

1/2 cup boiling water

dash of pepper

4 tablespoons butter

3/4 cup water

3 med. onions, sliced

pinch of sugar

Cut carrots into pieces or thin strips. Dissolve bouillon in 1/2 cup boiling water, add carrots and cook in a covered pan for 10 minutes. Melt butter in a skillet and add onions; cook covered for 15 minutes, stirring occasionally. Stir in flour, salt and pepper. Add 3/4 cup water and bring to a boil. Add carrots and chicken stock. Simmer, uncovered, for 10 minutes or until carrots are tender. Add pinch of sugar before serving.