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.
10 Minutes
20 Minutes
6
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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