Glazed Carrots And Onions

In a large saucepan, combine 2 of the bouillon cubes with the carrots. Add boiling water to cover and stir to dissolve the bouillon. Cover. Cook for 10 minutes.

Add the onions and cook for an additional 6 minutes or until vegetables are just tender. Remove from heat and drain.

In a large skillet, melt the butter. Add the remaining bouillon cube and the sugar. Stir until the cube is dissolved. Add the vegetables. Cook until golden brown and glazed, stirring frequently.

Transfer to serving dish. Sprinkle with chopped parsley or fresh basil.