Peel carrots
and cut into thin strips 2 inches (5cm) long. Heat 1/2 cup (125ml) water
to boiling in medium saucepan and add bouillon cube. Stir until cube is
dissolved. Add carrots and cook 10 minutes, covered. Do not drain. Heat
butter in skillet while carrots are cooking. Add onions and cook 5
minutes, covered, shaking the pan so onions don't stick. Remove cover
and stir in flour, salt, pepper, sugar and thyme. Remove from heat and
add 3/4 cup (180ml) water all at once. Return to moderate heat and cook
until boiling, thickened and smooth, stirring constantly. Add carrots
and their cooking liquid and simmer, uncovered, until carrots are
tender, about 5 minutes.
