Carrots and Onions
"My younger brother, David, attended cooking school years ago and this was one of the recipes he taught the whole family to make. He has since passed, but this recipe will live on forever. It's very sweet and even if you don't like carrots, which I don't, you will love this recipe."
photo by Garden Gate Kate
- Ready In:
- 1hr 5mins
- Ingredients:
- 3
- Serves:
-
4-6
ingredients
- 1 lb carrot, peeled and sliced in 1/2 inch pieces
- 1 1⁄4 cups butter
- 1 large sweet onion, sliced in about 2 1/2 inch pieces
directions
- Place butter in medium stockpan and melt.
- add carrots and onions and bring to a boil reduce heat and cover and cook until carrots are tender, usually about 45 minutes.
- enjoy.
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Reviews
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Wow! That's a lot of butter. Try sauté with 3 TBS butter and 3 TBS olive oil and save about 2,200 fat calories. Butter has over 800 calories per stick and this recipe calls for 3 sticks or a whopping 2,400 fat calories. -
During my childhood, my mom never made carrots as a vegetable because she did not like carrots by themselves as a side dish. She put carrots in soups and stews and served them raw with cheese and crackers for my lunch. I am positive that she will love this recipe when she tastes it because these carrots are absolutely delicious. Using a sweet onion is the secret to the scrumptiousness of this recipe. My Vidalia onion caramelized in the butter creating a naturally sweet and thick syrup. The carrots were so sweet that it is hard to believe that there was no honey, sugar, or maple syrup added. Thank you, msjill111, for incredible Carrots and Onions! -
First, please don't let the amount of butter scare you! You don't have to eat it all, any more than you have to drink all the water when you boil or steam vegetables. As another reviewer has pointed out, the butter is used as a medium in which to cook the veggies. You don't have to serve them with all--or any--of the butter. Use as much butter for serving as you choose. YOU control the calories here. I think this is one of the best carrot recipes I have ever tried. It really showcases the carrots' intense natural sweetness, without artificial sugary adjuncts. Thank you so much for posting. Made for Spring 2010 PAC. -
These were good and easy to make. I used margarine instead of butter and only used a cup of that. I used a pound of frozen carrots. I also had precut frozen onions, so I used a cup of those. This was something different but I couldn't believe how high in calories they were. Tastey, easy side dish to make.
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Very nice way to have flavorful veggies. I wasn't too happy about the calories, but oh well. I ended up cutting the recipe in half and used margarine instead of butter. I also used a regular onion and it turned out nice. Thanks for posting!
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Tweaks
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Very nice way to have flavorful veggies. I wasn't too happy about the calories, but oh well. I ended up cutting the recipe in half and used margarine instead of butter. I also used a regular onion and it turned out nice. Thanks for posting!
RECIPE SUBMITTED BY
<img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/IWasAdoptedfall08.jpg" border="0" alt="Photobucket">I am a divorced 48 year old woman from Marysville OH. I work at an automobile plant (no need to mention which one as this whole town is known for them). I have one son, Jamie, who is 30 and a grandson,Sean,(and a granddaughter on the way. My grandson is 12 years old-not spoiled at all-yeah right! LOL He's my baby and trust me he pretty much gets whatever he wants. We love Nascar and Ohio State Buckeyes-Go Bucks!!! I've cooked all my life (my family is from KY) and am just now starting to explore a lot of differnt recipes other than southern food. I love the recipes on this site and also get the best recipes from this site. I love people and talking to people and learning their likes and dislikes. I don't cook much during the week as my job keeps me very busy so by the time I get home I'm pretty much done. I have several different favorite places to eat out at, Red Lobster, Damons and Roosters(best chicken wings I've ever had) are my top 3 spots but on the weekends I cook up a storm.
