Preheat the oven to 180°C / 360°F. Peel and slice the 5 onions, then peel the 1 head of garlic.

Place the sliced onion and garlic in the baking tray. Add 1 tsp dried thyme, salt to taste, and 30 ml olive oil.

Pour in the optional 50 ml white wine. Toss the ingredients until evenly coated.

Bake the onion mixture for 50 minutes at 180°C / 360°F. Remove the tray when the onions are very soft and caramelized.

Bring a large pot of salted water to a boil. Cook 200 g dry pasta until al dente according to its package timing.

Reserve 60 ml pasta water before draining the pasta. Drain the remaining pasta thoroughly.

Add the drained pasta to the baked onions. Pour in 50 ml vegan cream and the reserved pasta water.

Stir until the pasta is fully coated in the creamy onion sauce. Taste and adjust the salt before serving.