| 5 | Tbsps. | Unsalted butter |
| 1 | Medium | Onion, cut into thin strips |
| 1 | Lb. | Carrots, shredded |
| 4 | Oz. | Dried apricots, cut julienne |
| 1/2 | Cup | Stock or water |
| 1 to 2 | Tbsps. | Sherry wine vinegar |
| Salt & Pepper to taste |
Melt butter in a skillet over medium-high heat. Add onion and cook until browned. Add carrots and apricots and stir fry about 2 minutes. Stir in stock (or water) and cook covered until carrots are crisp/tender. Uncover and cook until all liquid evaporates. Season with vinegar and salt and pepper to taste.