Gather your mis en place; get together all of the equipment needed for the recipe and gather your ingredients.

Cut the onion in half, from root to tip. Peel off the first layer of skin, and cut off the tip of the onion. Make slices about 1 cm apart in the onion from the tip almost to the root, leaving the root intact to hold the onion together. Turn the onion and slice across your slices, dicing the onion.

Peel the garlic cloves, then using a An extra fine grater typically used on citrus, ginger, garlic or hard cheeses. Watch those fingertips!rasp or chef’s knife, mince them finely.

To pit the cherries, run a knife around the outside, then twist the flesh to release it from the pit.

Measure all remaining ingredients into a mixing bowl.

Preheat a medium pot over medium heat. Add the butter and once melted, add the onions and cook over medium heat for about 5 minutes, until softened.

Add the garlic, and cook for about 30 seconds until fragrant.

Add all remaining ingredients to the pot and bring to a boil, then turn down to low heat and let simmer for about 25 minutes.

Transfer to a blender and blend on high speed until smooth.