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
Scale
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.
