Flemish Carrots

• 1 qt. carrots
• 1 teaspoon sugar
• 1 qt.

Scrape, slice and cook the carrots in the boiling, salt water until tender; drain. Heat butter, add onion, brown lightly, add carrots and seasoning and shake well over the fire for 10 minutes, add the soup stock, cover and simmer for half hour, then add the parsley and serve hot.