French Onion Pasta. Sensationally Saucy, One-Pot Delight!

French Onion Pasta. Sensationally Saucy, One-Pot Delight!

French onion pasta is all the rage right now. No matter which social media page you open there’ll be a riot of posts about this saucy, savory dish, which everyone recommends as super satisfying. There are many versions of the recipe, but I haven't seen one, not one vegan version, which is so weird because this converts easily.

So, I was itching to try out a vegan version and the results are so good that this sauce might well become my go-to for all sorts of dishes other than pasta. The sauce would work wonderfully well as a “gravy” substitute and could be paired with veggie stew, bean hotpot or simply served over mashed potatoes. It’s yummy!

Note : When using sherry or wine in vegan recipes it’s very important to check that the liquor is not “fined”. Fining is a process that uses animal products, such as fish bladders to remove impurities and lengthen the shelf life of the liquor. Check to see that the liquor is unfined or “raw”. If it’s “raw” then it’s safe to use (usually more expensive. Hehe!)

Ingredients (serves three(3))

3 white, brown or yellow onions
Handful of fresh thyme
Half a garlic pod
3 tablespoons of margarine
¼ cup of vegan Sherry
½ cup of red wine
1 tablespoon of soy sauce
4 ½ cups of vegetable stock
Teaspoon of crushed chilli flakes
3 tablespoons of vegetable oil
Salt and freshly ground black pepper to taste
4 handfuls of shaped vegan pasta (screws, bows)

Method

Clean off the “paper” skin around the garlic pod and cut off the tips across the entire pod. Place the pod and one onion on a baking tray. Douse the onion and garlic with vegetable oil (3 tablespoons) and make sure both the onion and garlic are thoroughly coated. Set in a medium-hot oven to roast. Roast the garlic for about 20 minutes and the onion for 40-50 minutes. Both should be “pulped” and mashable.

Slice the onions into strips that still have a bit of body to them. Quartered, then sliced twice more into 16 sections. (Works well)

Melt the margarine in a large saucepan and add the onions. Sauté over medium heat for 7-10 minutes with a lid on the pot, until they are slightly browned. Take the lid off the pot and continue to sauté on low heat until the onions are caramelized and ultra-delicious. Hehe! (About 15 to 20 minutes. Take care not to burn the onions).

Add the sherry, thyme and wine to the onions. Stir to combine. Remove from the heat.

Remove the garlic and the onion from the oven. Cool. Squeeze out the garlic pulp. Peel the onion. Add both to a blender. Blend with a little water until liquified.

Add the onion/garlic mixture to the pot. Add the vegetable stock. Return to the heat.

When the stock is boiling add the pasta. Add salt, pepper to taste. Add the chilli flakes and soy sauce. Cook over high heat with a lid on the pot until the pasta is al dente and the sauce is reduced. Stir occasionally while the pasta is cooking and add water (a little at a time if the pasta is not cooked, but the sauce is reduced.)

Serve sprinkled with salted, dried artichoke or vegan parmesan

Super easy to make. One-pot, no fuss cooking with tasty results. No wonder it’s so trendy. 🌿

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All images are my own, shot using my iPad and manipulated using PicCollage and Art Studio
The recipe was developed by me