One Pot French Onion Pasta with Crispy Prosciutto Recipe

I absolutely love how this One Pot French Onion Pasta with Crispy Prosciutto Recipe comes together—there’s just something magical about creamy, caramelized onions mingling with tender pasta all cooked in a single pot. It’s perfect for busy weeknights when you want a comforting, impressive dish without spending hours in the kitchen. Plus, the crispy prosciutto sprinkled on top adds a salty crunch that keeps my family going back for seconds.

When I first tried this recipe, I was surprised by how deep and savory the flavors got, thanks to the slow-caramelized onions and the earthy mushrooms. You’ll find that this dish is a fantastic way to use up pantry staples like pasta and dried herbs while feeling like you’re indulging in something a little more gourmet. If you’re craving rich, cheesy comfort food with elegant twists, this One Pot French Onion Pasta with Crispy Prosciutto Recipe is absolutely worth making.

this …

Ingredients You’ll Need

The magic of this One Pot French Onion Pasta with Crispy Prosciutto Recipe really comes from classic, quality ingredients that blend beautifully. You’ll want to look for fresh herbs and good-quality prosciutto to make the flavors shine.

• Salted butter: Adds richness and helps gently caramelize the onions.
• Yellow onions: Their natural sweetness caramelizes perfectly for that deep flavor base.
• Dry white wine: I love using Pinot Grigio or Sauvignon Blanc for a subtle acidity that brightens the dish.
• Garlic: Just a few cloves add a warm, aromatic depth without overpowering.
• Cremini or wild mushrooms: Bring an earthy, meaty texture that complements the onions.
• Fresh thyme leaves: The perfect herb for adding a woodsy fragrance.
• Chopped fresh sage: Adds a slightly peppery, savory note that’s fantastic here.
• Low sodium chicken or vegetable broth: Keeps the pasta flavorful without being too salty.
• Worcestershire sauce: A secret umami booster that deepens the overall taste.
• Short cut pasta: I prefer penne or rigatoni—they hold the sauce well.
• Kosher salt and black pepper: Important for seasoning each layer of flavor.
• Prosciutto: Torn and baked until crispy for that irresistible crunchy topping.
• Heavy cream or milk: Adds creaminess and helps bring everything together.
• Shredded gruyere cheese: Melts beautifully, giving a nutty, rich flavor.
• Burrata cheese: The crowning touch—luxuriously creamy and just melts into the pasta.

Variations

I like to play around with this One Pot French Onion Pasta with Crispy Prosciutto Recipe depending on what’s in the fridge or season. Don’t be shy about making it your own—it’s very forgiving and versatile.

• Mushroom swap: I sometimes use shiitake or portobello mushrooms when I want a heartier bite, and it turns out fantastic.
• Herb variations: Adding rosemary or oregano in place of sage can totally switch up the flavor profile for a different twist.
• Dairy-free version: Swap heavy cream and cheese for coconut cream and nutritional yeast for a creamy, plant-based alternative my friends loved.
• Protein boost: Occasionally, I toss in some cooked chicken or sausage to make it more filling—great if you want to add more substance.

How to Make One Pot French Onion Pasta with Crispy Prosciutto Recipe

Step 1: Bake the Prosciutto to Crispy Perfection

Begin by preheating your oven to 350° F and lining a baking sheet with parchment paper. Tear the prosciutto into single-layered pieces and lay them out evenly. Bake for about 10 to 15 minutes until the prosciutto turns crisp and golden. Keep a close eye here—prosciutto can go from perfectly crispy to burnt surprisingly fast. Once done, set aside to cool so it stays crunchy for topping later.

Step 2: Slowly Caramelize the Onions

While the prosciutto crisps away, melt the butter in a large Dutch oven over medium-high heat. Toss in the thinly sliced yellow onions and stir occasionally for about 10 minutes until they start to soften. Here’s the trick I learned: add the 3/4 cup of white wine slowly, 1/4 cup at a time, letting each portion absorb before adding more. This gradual process helps the onions caramelize deeply and develop that signature rich, sweet flavor. Continue cooking for another 10 to 15 minutes until the onions look golden and slightly jammy.

Step 3: Add Mushrooms, Herbs, and Aromatics

Next, stir in the chopped garlic, sliced mushrooms, fresh thyme leaves, and chopped sage. Season lightly with salt and pepper. Cook this mixture for about 3 to 4 minutes until the mushrooms soften and the garlic gets fragrant. This step adds wonderful earthy layers that balance the sweetness of the onions beautifully.

Step 4: Add Liquid and Boil

Pour in the remaining 1/2 cup of white wine, the chicken or vegetable broth, and Worcestershire sauce. Add a pinch more salt and pepper, then crank the heat to high and bring everything to a rolling boil. This combination gives the pasta flavor as it cooks, so don’t skip the broth quality here.

Step 5: Cook Pasta and Finish with Cheese and Cream

Stir in your short cut pasta and cook uncovered, stirring frequently, for 8–10 minutes or until the pasta is al dente and most of the broth has been absorbed. Don’t rush this step—it’s key for the pasta to soak up all those incredible flavors. Once the pasta is just right, stir in the heavy cream and shredded gruyere cheese until melted and creamy. Remove from heat.

Step 6: Finish with Burrata and Crispy Prosciutto

Finally, break the burrata cheese over the top and gently fold it into the pasta so it melts and adds an indulgent creaminess. Sprinkle the crispy prosciutto all over for that salty crunch. This final step brings texture and richness like nothing else—I promise it’s worth every yum-filled bite!

How to Serve One Pot French Onion Pasta with Crispy Prosciutto Recipe

Garnishes

I always top this pasta with a few fresh thyme sprigs or a sprinkle of chopped sage for a pop of color and herbal brightness. If I’m feeling indulgent, an extra sprinkle of grated gruyere or parmesan cheese is delightful. Fresh cracked black pepper finishes it off perfectly.

Side Dishes

My go-to sides are a crisp green salad with a lemon vinaigrette to cut through the richness or some roasted seasonal vegetables like asparagus or Brussels sprouts. Crusty garlic bread is also a hit—you’ll want to soak up every last bit of that luscious sauce!

Creative Ways to Present

For special occasions, I serve the pasta in shallow white bowls to showcase the creamy sauce and vibrant herbs. Adding a few whole burrata pieces on top just before serving feels extra special. You can even drizzle a little truffle oil for a luxurious aroma that wows guests.

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in an airtight container in the fridge—it keeps well for up to 3 days. The pasta might absorb a bit more liquid, so it can be thicker the next day, but still delicious.

Freezing

I have frozen this dish once when I made too much and found it reheats surprisingly well, though the burrata texture changes. I recommend freezing without the burrata and adding fresh burrata when reheating and serving for best results.

Reheating

To reheat, gently warm leftovers on the stove over low heat with a splash of broth or cream to loosen the sauce, stirring frequently. Avoid microwaving if you want to keep the creamy texture smooth. Add fresh burrata at serving to keep that gorgeous creaminess.

FAQs

Final Thoughts

This One Pot French Onion Pasta with Crispy Prosciutto Recipe holds a special place in my kitchen rotation because it feels like comfort food elevated with every bite. I love sharing it with friends who think pasta dishes can’t be fancy, and they’re always surprised by how simple yet impressive it is. If you’re craving a dish that’s both cozy and elegant, give this recipe a try—you’ll be so glad you did, and your loved ones will thank you too!

Print