Start by chopping the medium onion into small pieces. If you’re using fresh red peppers, roast them on a baking sheet in the oven at 425°F (220°C) for about 25-30 minutes until they are charred and tender. Once roasted, let them cool, peel off the skins, and remove the seeds.
In a skillet, heat the 1 tbsp of olive oil over medium heat. Add the chopped onion and sauté until it becomes translucent and slightly caramelized, about 5-7 minutes. Stir occasionally to prevent burning.
Once your roasted peppers are ready, add them to a blender with the warm water. Blend until smooth. If you prefer a chunkier sauce, blend just until combined.
Pour the blended peppers into the skillet with the sautéed onions. Stir to combine, then add in the 350 ml of sour cream (or heavy cream). Mix well until the sauce is creamy and smooth.
Season your sauce with salt, pepper, and a sprinkle of chili for a bit of heat. Taste and adjust the seasonings as necessary.
Toast your bread until golden brown. Serve the Roasted Red Peppers in White Sauce warm with the toasted bread on the side. Garnish with fresh herbs for a pop of color and flavor.
