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.
Preparation Time:
Cooking Time:
Servings: 6
Ingredients
- 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
Instructions
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