Heat a large dutch oven or deep pan over medium low heat. Once warm, add in the butter, oil or broth and swirl to coat.

Next, add in the onions, sprinkle with salt, a pinch of coconut sugar to jumpstart the caramelization, and arrange in an even layer. Stir every 3-5 minutes, for about 25 minutes until caramelized. Add in the garlic, thyme and Worcestershire and stir for 60 seconds until fragrant, deglazing if needed. Next, add the balsamic and white wine and stir until liquid has evaporated.

Combine the warm water with the vegan beef bouillon and pour into the pot. Increase heat to medium high and add in the pasta. Bring to a boil, reduce heat to a simmer, and cover, cooking for 15-20 minutes until noodles are al dente.

Add in the coconut milk and Panacheeza parmesan and stir to combine. Season to taste with salt and add black pepper. Garnish with fresh parsley and serve hot.