For the sauce
Heat the oil over medium heat in a small sauce pot and sweat the onions until they are tender, about 5 minutes. Add the peppers and sweat until they are very tender, about 15 minutes. Season with salt, deglaze the pan with the wine and let it reduce until nearly cooked away. Add the stock and simmer until reduced by half. Add the cream and cook for 2 – 3 minutes. Puree the sauce using a processor or blender for a smoother consistency. Pass through a fine sieve. Taste and adjust seasoning with salt. The sauce is ready to serve now, or it may be cooled rapidly and refrigerated for later use.