Buttery Carrots N Onions Recipes

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BUTTERY CARROTS 'N' ONIONS



Buttery Carrots 'n' Onions image

My mother served this attractive side dish for all her special dinners, so I've been eating carrots this way since I was a child. Even my dinner guests who aren't too fond of carrots ask for this recipe. The added sweetness from the honey is a pleasant surprise. -Joanie Elbourn, Gardner, Massachusetts

Provided by Taste of Home

Categories     Side Dishes

Time 40m

Yield 10 servings.

Number Of Ingredients 10

1 pound carrots, cut into 1/4-inch slices
1-1/4 cups water, divided
1 teaspoon chicken bouillon granules
3 medium onions, sliced and separated into rings
2 tablespoons butter
1 tablespoon all-purpose flour
1 teaspoon salt
1 teaspoon honey
1/4 teaspoon sugar
Dash pepper

Steps:

  • In a large saucepan, combine carrots, 1/2 cup water and bouillon. Bring to a boil. Reduce heat; cover and cook for 5 minutes or until carrots are crisp-tender. Drain, reserving cooking liquid. Set carrots aside and keep warm., In a large skillet, saute onions in butter for 8-10 minutes or until tender. Add flour; stir until blended. Stir in the salt, honey, sugar, pepper and reserved cooking liquid and remaining water; bring to a boil. Cook and stir for 2 minutes or until thickened. Reduce heat; simmer, uncovered, for 10 minutes. Stir in carrots; heat through.

Nutrition Facts : Calories 64 calories, Fat 2g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 361mg sodium, Carbohydrate 10g carbohydrate (6g sugars, Fiber 2g fiber), Protein 1g protein.

JULIENNED CARROTS 'N' ONION



Julienned Carrots 'N' Onion image

From Shirley Saeger, this slightly sweet combination of glazed carrots and sliced onion makes a tasty change of pace. "It's popular everytime I serve it," she notes from her kitchen in Wisconsin Rapids, Wisconsin.

Provided by Taste of Home

Categories     Side Dishes

Time 15m

Yield 2 servings.

Number Of Ingredients 8

1/3 cup water
2 medium carrots, julienned
1/2 medium onion, sliced
4 teaspoons butter
1 teaspoon sugar
1/4 teaspoon chicken bouillon granules
1 teaspoon cornstarch
1 tablespoon cold water

Steps:

  • In a saucepan, bring water to a boil Add the carrots, onion, butter, sugar and bouillon. Reduce heat; cover and simmer for 4-6 minutes or until vegetables are tender., Combine cornstarch and cold water until smooth; stir into carrot mixture. Bring to a boil; cook and stir for 2 minutes or until thickened.

Nutrition Facts : Calories 122 calories, Fat 8g fat (5g saturated fat), Cholesterol 21mg cholesterol, Sodium 205mg sodium, Carbohydrate 13g carbohydrate (8g sugars, Fiber 3g fiber), Protein 1g protein.

CARROTS AND ONIONS



Carrots and Onions image

My younger brother, David, attended cooking school years ago and this was one of the recipes he taught the whole family to make. He has since passed, but this recipe will live on forever. It's very sweet and even if you don't like carrots, which I don't, you will love this recipe.

Provided by msjill111

Categories     Vegetable

Time 1h5m

Yield 4-6 serving(s)

Number Of Ingredients 3

1 lb carrot, peeled and sliced in 1/2 inch pieces
1 1/4 cups butter
1 large sweet onion, sliced in about 2 1/2 inch pieces

Steps:

  • Place butter in medium stockpan and melt.
  • add carrots and onions and bring to a boil reduce heat and cover and cook until carrots are tender, usually about 45 minutes.
  • enjoy.

BUTTERY CARROTS 'N' ONIONS



Buttery Carrots 'n' Onions image

My mother served this attractive side dish for all her special dinners, so I've been eating carrots this way since I was a child. Even my dinner guests who aren't too fond of carrots ask for this recipe. The added sweetness from the honey is a pleasant surprise. -Joanie Elbourn, Gardner, Massachusetts

Provided by Allrecipes Member

Time 40m

Yield 8

Number Of Ingredients 10

1 pound carrots, cut into 1/4 inch thick slices
1 ¼ cups water, divided
1 teaspoon chicken bouillon granules
3 medium onions, sliced, separated into rings
2 tablespoons butter or margarine
1 tablespoon all-purpose flour
1 teaspoon salt
1 teaspoon honey
¼ teaspoon sugar
1 dash Dash pepper

Steps:

  • In a saucepan, combine carrots, 1/2 cup water and bouillon. Bring to a boil. Reduce heat; cover and cook for 5 minutes or until carrots are crisp-tender. Drain, reserving cooking liquid. Set carrots aside and keep warm.
  • In a large skillet, saute onions in butter for 10 minutes. Sprinkle with flour; stir until blended. Stir in the salt, honey, sugar, pepper and reserved cooking liquid until blended. Add remaining water; bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Stir in carrots; heat through.

Nutrition Facts : Calories 72.4 calories, Carbohydrate 11 g, Cholesterol 7.6 mg, Fat 3.1 g, Fiber 2.4 g, Protein 1.1 g, SaturatedFat 1.9 g, Sodium 309.7 mg, Sugar 5.3 g

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BUTTERY CARROTS 'N' ONIONS RECIPE: HOW TO MAKE IT
Drain, reserving cooking liquid. Set carrots aside and keep warm. In a large skillet, saute onions in butter for 8-10 minutes or until tender. Add flour; stir until blended. Stir in the salt, honey, sugar, pepper and reserved cooking liquid and remaining water; bring to a boil. Cook and stir for 2 minutes or until thickened.
From preprod.tasteofhome.com
Servings 10
Total Time 40 mins
Category Side Dishes
Calories 64 per serving


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