Carottes à la Bourguignonne

Carottes à la Bourguignonne

Found this recipe in one of mom's French cookbook and it was an instant hit!  

18 small carrots or cut up in batons larger ones 

2 onions

30g (2T) of butter

1 T flour

25 cl (a little less than a cup) of beef broth  

1. Clean carrots and leave whole (if using small ones) or cut larger ones into batons 
2. Cut onions finely.  Saute in a pan with butter
3. In a plastic bag put the carrots and then sprinkle with flour.  Shake to cover.  Add them to the pan with the onions and let them saute until the carrots begin to brown.  
4. Pour broth over carrots and cover for 30 minutes (if using smaller whole carrots), 20 mins (if you have tender ones) or less than 15 minutes if using cut up ones.