Grind onion and carrot in a food processor using the steel blade.

Add the remaining ingredients (tuna, sugar, matzo meal, eggs) to the food processor.

Pulse until a uniform mush is formed.

Refrigerate the mixture overnight for best results.

Spread a large piece of baking paper on the counter.

Place the gefilte fish mixture in a loaf/log shape on the baking paper.

Fold the top of the baking paper down over the loaf.

Fold in each side of the baking paper to enclose the mixture in a loaf shape.

Staple the folded sides to prevent leakage, if desired.

Freeze the loaf for at least 1 night.

Boil a pot of water large enough to hold the loaf.

Add the broth ingredients (carrots, onions, sugar, salt, pepper) to the boiling water.

Place the FROZEN loaf (still in the baking paper) into the boiling broth.

Return to a boil and then let simmer for about 1.5 hours.

Carefully remove the loaf from the broth using two spatulas and cool.

Remove the cooked carrots and onions from the broth and place them in a container.

Remove the baking paper from the loaf.

Refrigerate for at least 4 hours or overnight.

Slice and serve with sliced carrot.