Vegan French Onion Pasta

Vegan French Onion Pasta

One of my favorite soups is French Onion Soup. I just can not say no when I see it on any menu. And I enjoy making it at home. But I love pasta too. So why not make Vegan French Onion Pasta?

It is comfort food. Perfect for a cold winter’s evening when the wind is whipping around the house and rain pelts the windows. The house fills with the aroma of caramelized onions and fresh thyme. So very cozy.

This isn’t one of my fastest recipes. It takes about an hour from start to finish. And it is a one pot meal. The key to Vegan French Onion Pasta is the caramelized onions. No butter is used. Olive oil on medium for about 25-30 minutes with constant stirring. It is well worth the effort as there is nothing tastier than caramelized onions with mushrooms and thyme. One of my favorite flavor combinations. Dry white wine and a dash of sherry vinegar, elevates the flavor even more.

Speaking of sherry vinegar, I’m getting quite a collection of vinegars. I find that I’m using vinegar more and more in my cooking as I continue my exportation of plant-based eating. My go-to vinegar is apple cider vinegar with balsamic a close a second. It just makes things better. The sherry vinegar finishes off the dish right at the end.

Try Vegan French Onion Pasta for your next rainy cold evening.


Vegan French Onion Pasta


  • 1/4 cup olive oil
  • 3 yellow onions, thinly sliced
  • 4 garlic cloves, minced
  • 10 oz Baby Bella mushrooms, sliced
  • 2 tablespoons fresh thyme
  • 1/2 cup dry white wine
  • 2 tablespoons all purpose flour
  • 2.5 cups vegetable broth
  • 2.5 cups water
  • 12 oz dried orecchiette or other short cut pasta
  • 1 tablespoon sherry vinegar
  • Salt and freshly ground black pepper to taste


  • 1. Heat oil over a large skillet over medium heat.
  • 2. When hot then add the onions and a very generous pinch of salt.
  • 3. Cook, stirring frequently until deeply caramelized which takes about 25-30 minutes.
  • 4. Add the garlic, mushrooms and thyme sautéing until the mushrooms begin to soften.
  • 5. Add the wine to deglaze the pan and add the flour. Cook for another 2-3 minutes, until thickened.
  • 6. Pour in the vegetable stock and water.
  • 7. Generously season with salt and freshly ground black pepper.
  • 8. Bring to a boil then add the pasta and cook for 8-10 minutes or until al dente.
  • 9. Turn off the heat and stir in the sherry vinegar.
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