glazed carrots and onions

1lb carrots, cut into large coins (or baby carrots)
1 medium sweet onion, cut into a large dice
1 tsp sugar
1 tsp beef bouillon
1/2- 1 1/4c water (or you could use beef broth and omit the bouillon)
salt to taste
4 Tbsp butter, melted
1 Tbsp flour

In a medium saucepan, place carrots, onion, sugar, bouillon, pinch salt, and 1/2c water. Cover and bring to a boil over medium-high heat. Cook until carrots are softened, 8-12 minutes. If water cooks out too quickly and your pan dries out, add additional water. It's okay if things get a little browned.

In a small bowl, stir together butter and flour till smooth. Pour into the carrot mixture and stir until well incorporated and smooth. (You should have plenty of sauce)

Serves 4-6 as a side dish