Light Creamed Onions

No fuss, butter or heavy whipping cream are needed for this satisfying, yet extremely easy version of a Canadian classic side dish. It's wonderful with chicken, roast beef or pork.

In wide, deep frying pan or wide saucepan, bring water to boil over medium heat. Meanwhile, peel and slice each onion into 6 or 8 wedges.

Stir bouillon cubes, mustard, tarragon and pepper into boiling water until mustard is blended and cubes are dissolved. Add onion; cover and boil gently, stirring occasionally, until onions are almost tender, about 15 minutes.

Uncover and increase heat to high; boil, stirring often, until liquid is reduced by at least half to about 1 cup (250 mL).

Turn off heat. Stir in sour cream and serve.

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