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Brush olive oil on a baking sheet and place onions. Brush onions with remaining oil and sprinkle with salt and pepper. Roast onions in preheated oven at 400°F (200°C) until beginning to brown. This process takes 10 minutes approximately.
Remove from oven, cool and cut into 1 inch (2 cm) pieces. Transfer to a large bowl.Cook corn in boiling salted water until crisp tender. Drain and cool. Add to onions. Add tomatoes, bacon, dressing and toss.
Dressing:
Blend or process wine, tarragon, mustard, sugar. Gradually pour olive oil while blending or processing.
Transfer to a small bowl and whisk in sour cream. Season to taste.Sprinkle bread croutons over salad if desired.
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