Cook and stir onions in oil in a 3-quart saucepan until tender.
Stir in remaining ingredients except broth and sour cream.
Cover and cook over medium heat for 5 minutes, stirring occasionally.
Place mixture in food processor workbowl fitted with steel blade or in a blender container; cover and process until smooth, about 1 minute.
Return mixture to saucepan; stir in broth.
Heat to boiling; reduce heat. Simmer uncovered for 1
minutes.
Stir in sour cream. Cover and refrigerate any
remaining sauce.
Makes about 4 cups of sauce.
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