French onion soup has always been one of my favorite comfort foods on a cold evening.

I wanted to take those rich, savory flavors and turn them into a cozy pasta dish that anyone avoiding milk products can enjoy.

That is how this dairy free french onion pasta came to life.

Eating dairy free often means missing out on cheesy baked dishes, but this meal gives you all that comfort without making your stomach hurt later.

It is creamy, full of sweet caramelized onions, and has a bubbly melted topping that makes dinner feel special.

Why This Recipe Is a Keeper

Classic Soup Flavors – You get all the rich, savory taste of traditional French onion soup combined with hearty pasta.

Deep Caramelized Goodness – Slowly cooking the onions creates an amazing sweet and jammy base that makes every single bite incredible.

Surprisingly Creamy Texture – Dairy free cream cheese melts right into the warm broth to make a thick, luxurious sauce.

One Pot Wonder – The pasta cooks directly in the broth, saving you time and keeping your sink free of dirty dishes.

Here’s What You’ll Need

3 tbsp Dairy Free Butter
1 tbsp Olive Oil
3 large Yellow Onions, Thinly Sliced
1 tsp Kosher Salt
3 cloves Garlic, Minced
2 tsp Fresh Thyme Leaves, Plus More For Garnish
1/3 cup Dry White Wine
4 cups Beef Broth
1 tbsp Worcestershire Sauce
12 oz Cavatappi Pasta
4 oz Dairy Free Cream Cheese
1/2 tsp Black Pepper
1 1/2 cups Dairy Free Mozzarella Shreds

How to Make It

Step 1

Melt the dairy free butter with the olive oil in a large oven safe skillet or Dutch oven over medium low heat. Add the onions and salt and stir to coat.

Cook for 35 to 40 minutes, stirring every few minutes, until the onions are deep golden, soft and jammy. If they start to stick, add a splash of water and scrape the pan.

Step 2

Stir in the garlic and thyme and cook for 1 minute. Pour in the wine and simmer until it is almost completely evaporated.

Step 3

Add the beef broth and Worcestershire sauce and bring to a boil.

Step 4

Stir in the cavatappi and simmer uncovered for 10 to 12 minutes, stirring often, until the pasta is al dente and most of the broth has been absorbed into a silky sauce.

Step 5

Turn your oven to broil. Stir the dairy free cream cheese and black pepper into the pasta until melted and creamy.

Step 6

Scatter the mozzarella shreds evenly over the top and broil for 2 to 4 minutes until melty and bubbling with golden spots. Watch closely so it does not burn.

Step 7

Let the pasta rest for 3 minutes, then garnish with fresh thyme and serve.

Recipe Tips

Slice Your Onions From Root to Stem

I recommend slicing the onions from the root end to the stem rather than cutting them across into rings.

This helps the onion strips keep their structure during the long cooking time. They will turn jammy and soft instead of breaking down into mush.

Scrape the Pan With Water While Browning

As the onions cook down, you will see a brown glaze forming on the bottom of your pan.

From my experience, splashing a tablespoon of warm water onto those brown spots lifts all that stuck flavor right back into the onions.

Doing this several times over the 40 minutes keeps the onions from burning and gives you that deep golden color.

Choose a Low-Sodium Beef Broth

You’ll get the best results if you use a low-sodium beef broth for this dish.

Because the pasta cooks right in the skillet, the broth reduces down into a thick sauce. A regular broth can make the final dish taste way too salty once that liquid cooks away.

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