3 tablespoons Olive oil
1/4 cup Chopped red onion
1 teaspoon Garlic (chopped)
2 Red bell peppers (roasted, peeled,
and seeded)
1/2 cup Dry white wine
1/2 cup Chicken or vegetable stock
Salt and white pepper to taste

Method:
Heat olive oil in a sauce pot over medium heat; add onions and garlic, cook for 1 minute.

Add bell peppers and wine, simmer until liquid has reduced by half.

Add stock and remove from heat.

Transfer to a blender or food processor and puree.

Add more stock if needed for correct consistency.

Season with salt and pepper.

Serve hot.