1 large spanish onion, finely diced
1 tbsp. olive oil
8 oz. brie, rind removed
1 tbsp whole wheat flour
2 tbsp earth balance spread or regular butter
1/2 cup skim milk
1 large tomato
1 pound pasta (I use brown rice pasta or whole wheat)
1. Put a pot of water on the stove to boil and cook the pasta. If you have an electric stove that heats up and boils water quickly, you can do this step after the onions are ready. Strain pasta and set aside.
2. In a skillet, caramelize the Spanish onions using olive oil, taking care to stir frequently. Ensure that the onions do not burn and brown very very slowly. You can use 1 tbsp. of earth balance or regular butter to help caramelize the onions, as well. Be patient.
3. When the onions are caramelized, remove from pan and set aside. Using the same pan and without cleaning, melt the remaining 1 tbsp of butter or Earth Balance and whisk in the skim milk and whole wheat flour. Whisk vigorously to blend and break up any lumps.
4. Add cheese. I often add it in chunks . Stir until cheese is thoroughly blended and mixed in well. Add caramelized onions. Add salt and pepper as desired. When sauce has reached desired thickness (I like mine at about the same consistency as hollandaise), stir in the pasta, and diced fresh tomato if desired.
5. This can be baked, if desired. I prefer not to bake mine, but either way, it’s delicious. You can bake it at 400 degrees for 10-15 minutes (until pasta is slightly brown and crunchy on top). Enjoy!