Instructions

1. Peel the onion and cut it into small dice. It should yield about 3⁄4 cup. Mince the garlic.

2. In a medium sauce pot, melt the butter.

3. Sweat the vegetables with a pinch of salt in the butter until the onion is translucent and well softened.

4. Add the cream.

5. Bring the contents of the pot to a low simmer and reduce the volume of cream by half. Add Carbone Tomato Basil Sauce, and again bring to a simmer. Add the basil and parmesan, and steep. Purée if desired and adjust seasoning with salt to taste.