Ingredients

• 4 medium portobello caps, wiped clean with a damp towel and gills scraped out with a table knife
• Olive oil, for brushing
• Kosher salt and freshly ground black pepper
• 2 Tbs. unsalted butter
• 1/2 cup finely chopped yellow onion
• 2 Tbs. sun-dried tomato paste
• 1 cup lower-salt chicken broth
• 1-1/2 cups half-and-half
• 2 Tbs. brandy
• Snipped fresh chives, for garnish
• Asian chile oil, for garnish (optional)