1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. fennel seeds
3 T. butter or margarine, divided
4 sm. onions, about 8 oz., peeled and quartered, stem end intact, about 2 c.
1 pkg. (16 oz.) mini peeled carrots
1 T. chopped fresh parsley
In small bowl combine salt, pepper and seeds. In large nonstick skillet melt 2 tablespoons butter over medium high heat. Add onions and 1/2 teaspoon salt mixture. Reduce heat to medium low; cook, turning occasionally, until onions are golden, about 25 minutes. Add carrots and remaining butter and salt mixture; increase heat to medium. Cook, stirring occasionally, until carrots are softened and golden, about 15 minutes. Remove from heat; stir in parsley.