Onions and Carrots

• ¾ pound small white onions
• ¾ pound small carrots
• 4 t

Peel onions. Scrape carrots and slice them thickly. Place vegetables in a saucepan, cover with cold water and cook over a high heat until water boils. Remove from heat and drain. Replace vegetables in the saucepan; add butter and chicken stock, season to taste with salt and sugar, and simmer over a low heat until vegetables have absorbed all the liquid without burning, and have taken on a littl