If you’re on the lookout for a comforting yet impressive dish that brings all those rich, savory French onion soup flavors into a single, satisfying meal, then the One Pot French Onion Pasta with Crispy Prosciutto Recipe is going to feel like a celebration for your taste buds. This recipe masterfully combines caramelized onions, earthy mushrooms, fresh herbs, and gooey cheeses with the irresistible crunch of crispy prosciutto, all cooked effortlessly in just one pot. It’s cozy, elegant, and perfect for gatherings or a cozy night in, bringing that wow factor without hours of work in the kitchen.
Ingredients You’ll Need
Simple, fresh, and thoughtfully chosen ingredients are key to nailing this dish. Each element plays a starring role—from the sweet depth of caramelized onions to the tangy richness of gruyere and creamy burrata, and of course, the crispy prosciutto that adds the perfect salty crunch.
- 6 tablespoons salted butter: Essential for slowly caramelizing the onions and adding a silky richness.
- 3-4 medium yellow onions, thinly sliced: The soulful foundation of that classic French onion flavor.
- 1 1/4 cups dry white wine: A lovely acidity and subtle fruitiness to balance the sweetness of the onions.
- 3 cloves garlic, chopped: Adds aromatic depth and a mild kick to brighten the dish.
- 2 cups cremini or wild mushrooms, sliced: Earthy notes that complement the richness beautifully.
- 2 tablespoons fresh thyme leaves: Brings a fragrant herbal touch that lifts every bite.
- 2 tablespoons chopped fresh sage: A warm, slightly peppery accent to layer the flavors.
- 3 cups low sodium chicken or vegetable broth: The savory, comforting liquid base that cooks the pasta.
- 1 teaspoon Worcestershire sauce: Adds a subtle umami boost reminiscent of classic French onion soup.
- 1 pound short cut pasta: Perfect for soaking up the luscious sauce—think rigatoni, penne, or shells.
- Kosher salt and black pepper: For seasoning and highlighting the natural flavors.
- 3 ounces prosciutto, torn: Crisped to perfection for a salty, crispy counterpoint.
- 1/2 cup heavy cream or milk: To enrich the sauce and bring a luscious, creamy texture.
- 1 cup shredded gruyere cheese: The nutty, melty jewel that guarantees cheesy comfort.
- 4 ounces burrata cheese, at room temperature: For a velvety, decadent finish that melts into the pasta.
How to Make One Pot French Onion Pasta with Crispy Prosciutto Recipe
Step 1: Crisp the Prosciutto and Caramelize the Onions
First things first, preheat your oven to 350° F and line a baking sheet with parchment paper. Lay out the prosciutto slices so they’re not overlapping and bake them for 10-15 minutes until they turn beautifully crisp. This layer of texture will elevate every forkful. While that’s happening, melt the butter in a large Dutch oven over medium-high heat and add your thinly sliced onions. Cook and stir occasionally for about 10 minutes until they soften gently and start to sweat their natural sweetness.
Step 2: Slowly Build Deep Flavors with Wine and More Onions
Next, add 3/4 cups of the dry white wine to the onions, pouring in 1/4 cup at a time. This slow incorporation is key to letting the liquid reduce and the onions caramelize without steaming. Stir frequently and cook for about 10-15 more minutes until the onions are luxuriously deep golden brown and packed with flavor. This slow caramelization is the heart of your One Pot French Onion Pasta with Crispy Prosciutto Recipe.
Step 3: Add Mushrooms, Herbs, and Aromatics
Once your onions are perfectly caramelized, toss in the chopped garlic, sliced mushrooms, fresh thyme, and chopped sage. Sprinkle with salt and pepper to your liking. Cook everything together for 3-4 minutes—this lets the mushrooms release their juices and the garlic and herbs bloom, layering in complexity and earthy freshness to the dish’s foundation.
Step 4: Create the Cooking Broth and Add Pasta
Pour the remaining 1/2 cup of wine into the pot followed by the broth and Worcestershire sauce. Add a pinch of salt and pepper. Turn up the heat to bring this mixture to a lively boil, then add your pasta. Stir regularly for about 8-10 minutes until the pasta cooks to al dente and soaks up most of the broth, ensuring the sauce clings nicely to every bite of pasta. This process lets you skip a separate sauce pot, making cleanup a breeze.
Step 5: Finish with Cream, Cheese, Burrata, and Crispy Prosciutto
Reduce the heat, stir in the heavy cream or milk and shredded gruyere cheese until melted and velvety smooth. Take the pot off the heat and gently break the burrata over the pasta, folding it in so it melts into luscious pockets of creaminess. Finally, top the dish with your crisped prosciutto for that irresistible salty crunch. Grab a fork and enjoy the harmony of flavors and textures you just created.
How to Serve One Pot French Onion Pasta with Crispy Prosciutto Recipe
Garnishes
A sprinkle of freshly chopped parsley or extra thyme leaves adds a bright, fresh note and a pop of color. If you like heat, a few red pepper flakes scattered on top bring a lovely kick that contrasts beautifully with the creamy, savory pasta.
Side Dishes
Serve alongside a crisp green salad dressed with a light vinaigrette to balance the richness or some roasted vegetables like asparagus or Brussels sprouts for a textural contrast. A crusty baguette is always a winner, perfect for mopping up any remaining sauce.
Creative Ways to Present
For a stunning centerpiece, serve this pasta in a rustic, wide ceramic bowl and place the crispy prosciutto shards artistically on top. Dollops of burrata placed carefully before serving create a decadent visual and textural surprise. If entertaining, individual ramekins topped with fresh herbs and a drizzle of good olive oil make elegant, portioned presentations.
Make Ahead and Storage
Storing Leftovers
This pasta keeps beautifully in an airtight container in the refrigerator for up to 3 days. Because the prosciutto will lose some crispiness once stored, consider storing it separately and adding it freshly crisped just before serving again.
Freezing
While the pasta itself freezes well, the creamy texture and burrata don’t fare as nicely after thawing. For best results, freeze the pasta and sauce portion only, then add fresh burrata and prosciutto after reheating.
Reheating
Reheat gently on the stovetop over low heat with a splash of broth or milk to loosen the sauce. Stir often to keep the creamy texture smooth. Top with newly crisped prosciutto and fresh burrata or cheese before serving to revive all the original flavors and textures.
FAQs
Can I use a different type of pasta?
Absolutely! Short cut pastas like penne, rigatoni, or shells work best because they hold onto the sauce nicely, but feel free to experiment. Just make sure to adjust cooking times accordingly so your pasta stays perfectly al dente.
Is there a vegetarian version of the One Pot French Onion Pasta with Crispy Prosciutto Recipe?
Yes! Simply omit the prosciutto and use vegetable broth instead of chicken broth. You can add toasted nuts or crispy fried shallots for added texture and flavor instead of the prosciutto.
Can I substitute the gruyere cheese?
Gruyere offers a unique nutty flavor and creaminess, but you can substitute it with fontina, Emmental, or even mozzarella if needed. Just remember that some cheeses melt differently, so the texture of the sauce might vary slightly.
How do I ensure my onions caramelize perfectly?
Patience is key. Cook the onions slowly over medium heat, stirring occasionally but not too often. Adding wine in small increments helps deglaze the pan and intensify the sweetness. Avoid rushing with high heat, which can cause burning instead of caramelization.
Can this recipe be made gluten-free?
Definitely! Swap the pasta for your favorite gluten-free variety and double-check that your Worcestershire sauce and broth are gluten-free. The rest of the ingredients are naturally free from gluten.
Final Thoughts
This One Pot French Onion Pasta with Crispy Prosciutto Recipe is one of those dishes that feels like a warm hug from the inside out, filled with layers of rich flavors and satisfying textures that you won’t soon forget. Whether you’re whipping it up for a weeknight dinner or to impress guests, it’s guaranteed to become a favorite go-to meal. Trust me, once you try it, you’ll understand why it’s so special—delicious, easy, and downright irresistible.
Print
One Pot French Onion Pasta with Crispy Prosciutto Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 8 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: French-American
Description
This One Pot French Onion Pasta with Crispy Prosciutto is a savory, comforting dish that combines deeply caramelized onions, earthy mushrooms, fresh herbs, and creamy cheeses with perfectly cooked pasta. Crispy prosciutto adds a delightful crunch and salty finish, making this recipe a delicious twist on classic French onion flavors in an easy-to-make one-pot meal.
Ingredients
Butter and Vegetables
- 6 tablespoons salted butter
- 3–4 medium yellow onions, thinly sliced
- 3 cloves garlic, chopped
- 2 cups cremini or wild mushrooms, sliced
- 2 tablespoons fresh thyme leaves
- 2 tablespoons chopped fresh sage
Liquids and Broth
- 1 1/4 cups dry white wine (Pinot Grigio or Sauvignon Blanc)
- 3 cups low sodium chicken or vegetable broth
- 1 teaspoon Worcestershire sauce
- 1/2 cup heavy cream or milk
Pasta and Cheese
- 1 pound short cut pasta
- 1 cup shredded Gruyere cheese
- 4 ounces burrata cheese, at room temperature
Finishing Touches
- 3 ounces prosciutto, torn
- Kosher salt and black pepper, to taste
Instructions
- Crisp the Prosciutto: Preheat your oven to 350°F. Line a baking sheet with parchment paper and arrange the torn prosciutto in a single layer. Bake for 10-15 minutes until crisp. Remove and set aside.
- Caramelize the Onions: In a large Dutch oven, melt the butter over medium-high heat and add the thinly sliced onions. Cook, stirring occasionally, for about 10 minutes until softened. Slowly add 3/4 cup of the white wine in 1/4 cup increments, allowing each addition to cook into the onions. Continue cooking for 10-15 minutes until the onions are deeply caramelized.
- Add Aromatics and Herbs: Stir in the chopped garlic, sliced mushrooms, fresh thyme, and sage. Season with salt and pepper to taste. Cook for an additional 3-4 minutes until the mushrooms soften and the garlic is fragrant.
- Combine Liquids and Pasta: Add the remaining 1/2 cup white wine, broth, Worcestershire sauce, and a pinch of salt and pepper. Increase heat to high and bring the mixture to a boil.
- Cook the Pasta: Add the short cut pasta to the boiling liquid and stir frequently. Cook until the pasta is al dente and most of the broth has been absorbed, about 8-10 minutes.
- Finish with Cream and Cheese: Stir in the heavy cream (or milk) and shredded Gruyere cheese until melted and well combined. Remove from heat.
- Add Burrata and Top with Prosciutto: Break the burrata cheese over the pasta and gently fold it in. Top the dish with the crispy prosciutto. Serve immediately and enjoy!
Notes
- For a vegetarian version, use vegetable broth and omit the prosciutto or replace it with crispy fried mushrooms.
- Dry white wines like Pinot Grigio or Sauvignon Blanc work well for their bright acidity.
- Allow the onions to caramelize slowly for the best depth of flavor—don’t rush this step.
- If you prefer less cream, substitute with milk for a lighter dish.
- Use fresh herbs for the best aroma and flavor.
