Step 1

Place garlic cloves on a nonstick sheet in the oven and bake at 350 degrees for 12 to 15 minutes on one side, then 5 minutes on the other, till brown.

Step 2

Heat a large nonstick skillet to smoking hot. Add onions, and lower heat to medium.

Step 3

Cook onions until brown and sweet. Add roasted garlic, thyme, and rosemary.

Step 4

Cook over low heat for 4 minutes. Add wine and lemon juice.

Step 5

Continue cooking till mixture is reduced about two-thirds.

Step 6

Add chipotle pepper and stock. Bring to a boil, lower heat, and simmer for 20 minutes.

Step 7

Remove chipotle pepper. Puree.