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.

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Servings: 6

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  • 2 cups (500 mL) water
  • 6 medium-size Ontario Onions
  • 2 chicken bouillon cubes
  • 1 tbsp (15 mL) Dijon mustard
  • 1 tsp (5 mL) dried tarragon
  • Pinch white pepper
  • 1 cup (250 mL) sour cream


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.

Nutritional information

  • Protein: 3.0 grams
  • Fat: 5.5 grams
  • Carbohydrates: 11.0 grams
  • Calories: 106