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First, slice the top root of your onions off. Then slice the onion in half pole to pole.
Peel the onions, cut off the bottom root and then julienne / slice them so they are about ⅛ - ¼ inch thick.
Melt the vegan butter in a large dutch oven or wide skillet.
Add the onions, stir to coat them in the butter. Add a few pinches of salt, stir again.
Cook the onions on medium high heat, stirring every minute, until they are golden brown (40 minutes to 1 hour and 20 minutes).
Deglaze with optional Brandy or Cognac, followed by the Vegan Beef or Veggie Broth, Worcestershire, and Thyme. Cook down the liquid until mostly reduced.
Remove the onions from the pan and set aside.
Cook the pasta according to package instructions.
In the same pan, add vegan butter and melt. Stir in the Red Wine Vinegar.
Add flour gradually, whisking to combine until all flour is incorporated.
Add plant milk gradually, whisking until smooth.
Add Dijon Mustard and Vegan Cheese, whisk until fully melted.
Stir in the caramelized onions and cooked pasta. Adjust consistency with more milk or pasta water if needed.
To broil, sprinkle more vegan cheese on top and broil until melted and browned. Let cool for 5 - 10 minutes before serving.