Creamy Caramelized Onion Pasta
A rich, cozy pasta that blends the deep umami of slow-caramelized onions with a creamy, dairy-free sauce inspired by French Onion Soup. Tender pasta gets coated in a silky mixture of vegetable broth, coconut milk, white wine, and thyme for the ultimate comfort meal.
Equipment
- large skillet or Dutch oven
- pasta pot
- Strainer
- Wooden spoon
Ingredients
- 16 oz dried pasta (rigatoni, penne, or shells)
- 2 tbsp olive oil
- 2 tbsp vegan butter
- 3 large yellow onions, thinly sliced
- 3 cloves garlic, minced
- 1 tbsp fresh thyme leaves
- 1/2 cup dry white wine
- 1 tbsp all-purpose flour (optional)
- 1.5 cups vegetable broth
- 3/4 cup full-fat coconut milk or vegan heavy cream
- 1 tsp soy sauce
- 1 tsp balsamic vinegar
- salt and black pepper, to taste
- vegan parmesan, for serving
Instructions
- Heat olive oil and vegan butter in a large deep skillet over medium heat. Add sliced onions and a pinch of salt. Cook 30–45 minutes, stirring often, until deep golden and jammy. Add splashes of water if needed to prevent burning.
- While onions cook, boil pasta in salted water until al dente. Reserve 1 cup pasta water, then drain.
- Add garlic and thyme to the caramelized onions and cook 1 minute. Pour in white wine and scrape up any browned bits. Simmer until reduced by half.
- Sprinkle flour over the onions and stir to coat. Slowly pour in vegetable broth and coconut milk, stirring constantly. Add soy sauce and balsamic vinegar. Simmer 3–5 minutes until lightly thickened.
- Add cooked pasta to the sauce and toss to coat. Add splashes of pasta water as needed until glossy and creamy. Adjust seasoning with salt and pepper.
- Serve hot topped with vegan parmesan and fresh thyme.
Notes
For best flavor, fully caramelize the onions—this takes time but produces unmatched depth. Use full-fat coconut milk for the creamiest sauce, or substitute vegan heavy cream. If sauce thickens too much, add pasta water to loosen. Serve with vegan parmesan or toasted breadcrumbs for crunch.