Ingredients
Units
Scale
- 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
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