tomato cream sauce

Ingredients for 3 servings:

• 1 tbsp butter or margarine
• 1 small onion(s)
• 1 tbsp, leveled flour
• 200 ml water, warm
• 200 ml milk
• 1 tsp, leveled vegetable stock powder
• 100 g tomato paste
• 1 tsp cream cheese spread
• 2 slices of processed cheese (e.g. Chester)
• pepper

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

from my dad

Chop the onion into small pieces. Melt the butter in a saucepan over high heat. Sauté the onion pieces until translucent. Slowly sprinkle the flour into the pan, making sure there are no lumps. Sauté for 2-3 minutes, stirring constantly (to make a roux with the onions). Now reduce the heat to medium-low. Slowly add the water, then the milk, to the pan, stirring well to avoid lumps. Then add the stock powder and finally the tomato paste. Let the sauce simmer for 5 minutes. Finally, stir in the two types of processed cheese until everything has dissolved. Be careful of the bottom of the pan while stirring, otherwise the cheese will stick. You can also use more cheese, if you like. (Note: If you add more cheese, make sure the sauce is not too salty.) Season to taste with pepper.