This one-pot Vegan French Onion Pasta is like the love child of a classic French onion soup and a super creamy pasta. It’s rich, savory, comforting, and very delicious. It’s also easy and cheap to make, and makes the perfect weeknight dinner for the cozy season.
Vegan French Onion Pasta is such a simple recipe, yet it’s full or flavor, thanks to all the delicious caramelized onions. The onions are slowly cooked with white wine until they’re soft, golden, and perfectly sweet. Then you just add the pasta right in the same pot, so the pasta can soak up all those lovely onion and wine flavors. A little shredded vegan cheese at the end makes everything extra creamy, and oh-so comforting.
This recipe is also very budget-friendly, and though it takes a little patience to caramelize all the onions, other than that there’s very little work involved. Plus since everything is cooked in one pot, there are not too many dirty dishes either. The recipe is of course also very customizable, so you can totally play around with it and make it your own!
Vegan French Onion Pasta is…
- vegan and completely plant-based
- easy to make
- a one-pot recipe
- budget-friendly
- cozy and comforting
- rich and savory
- full of caramelized onions
- creamy and flavorful
- perfect for fall and winter
- great for a quick weeknight dinner
- very customizable
How to make French Onion Pasta
Start by slicing all your onions very thinly. A mandoline slicer makes this quick and gives you evenly-sized slices, but a sharp knife works as well.
Heat vegan butter and oil in a large pan over medium-low heat, then add all the onions. Cook them for 5-7 minutes, until they just start to brown. Turn the heat down to low and slowly caramelize the onions. Add a little white wine at a time and let it cook off completely before adding more. Stir every couple of minutes, to prevent the onions from burning.
Keep cooking and adding wine until the onions are very soft, creamy, and deeply browned. This takes around 45 minutes. Once the onions are ready, add some balsamic vinegar, soy sauce, mushroom sauce, vegan Worcestershire sauce, garlic, thyme, oregano, or whatever spices you like.
Add the pasta and vegetable broth directly to the same pan. Turn the heat up a little, and cook for about 10 minutes, stirring occasionally, until the pasta is tender and most of the liquid has been absorbed.
Stir in some vegan cheese at the end, and let it melt into the pasta. Taste and adjust the seasoning, then serve immediately.
Customize it the way you like it!
- You can use shallots, white, yellow, or red onions, or a mix of those. You can even add leeks or green onion to the mixture
- If you don’t want to use wine in the recipe, simply use vegetable broth instead
- Feel free to use extra spices and herbs too. Rosemary, fresh parsley, or chili are especially good here
- Also add extras to make your French Onion Pasta even more flavorful: Marmite, mushroom seasoning or nutritional yeast are all tasty here
- And play around with your toppings. Try a mix of vegan cheeses, or add some fried breadcrumbs, toasted walnuts, fried smoked tofu, or tempeh bacon
More delicious pasta recipes to try:
- Sauerkraut Pasta w/ Smoked Tofu
- Pasta with Kidney Bean Sauce
- Spinach & Caramelised Onion Pasta
- Vegan Ricotta Pasta w/ Roasted Tomatoes
- Hungarian Style Tofu Pasta
- Sun-Dried Tomato Pasta w/ Roasted Zucchini
- Quick Hummus Pasta with Asparagus
- 10-Minute Creamy Tofu Pasta w/ Beans & Walnut
French Onion Pasta
- Total Time: 1 hour 20 minutes
- Yield: 3-4 1x
Ingredients
- 1.1 lbs / 500 g onions (you can use white, yellow, red or shallots)
- 1.5 tbsp vegan butter
- 1 tbsp vegetable oil
- 1 cup / 250 ml dry white wine
- 1 tbsp balsamic vinegar
- 2 tsp dark soy sauce
- 1 tbsp mushroom sauce (optional)
- dash of vegan Worcestershire sauce
- 2 cloves of garlic, minced
- 1 tsp fresh thyme leaves
- 1 tsp fresh oregano
- 12 oz / 350 g penne (or other types of pasta)
- 4.5 cups / 1 liter vegetable broth
- 1/2 cup /50 g shredded vegan cheese (optional)
- salt, pepper
Get Recipe Ingredients
Instructions
- Using a mandoline slicer or a sharp knife, slice onions very thinly.
- Heat up butter and oil in a large pan over medium-low heat. Add onions, and cook for 5-7 minutes, stirring occasionally, until they start to brown.
- Turn down heat to a low, and keep on cooking onions, as you’d do with risotto. Add a small amount of wine, then let it cook off completely. Stir the onions every few minutes, to prevent burning. Keep adding wine and cooking, until onions are very soft, creamy, and browned, about 45 minutes.
- Add vinegar, soy sauce, mushroom sauce, Worcestershire sauce, garlic, thyme, oregano, and a large pinch of salt and pepper, and cook for another minute.
- Add pasta, and cover with vegetable broth. Turn heat up to medium, and cook for 10 minutes, stirring occasionally, until pasta is soft, and most of the liquid is absorbed.
- If using, stir in vegan cheese, so it melts. Taste, and adjust seasoning if needed. Serve immediately. Enjoy!
- Prep Time: 10 minutes
- Cook Time: 1 hour 10 minutes
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