Description

This One Pot French Onion Pasta with Crispy Prosciutto is a comforting and flavorful dish that combines the rich, caramelized flavors of French onion soup with tender pasta, earthy mushrooms, and crispy prosciutto. Creamy gruyere and burrata cheeses add a decadent finish, making this recipe a perfect weeknight dinner with a gourmet twist. Easy to prepare in a single pot, this meal is sure to impress with minimal cleanup.

Ingredients

Scale

Onion & Mushroom Base

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 & Broth

1 1/4 cups dry white wine (Pinot Grigio or Sauvignon Blanc), divided
3 cups low sodium chicken or vegetable broth
1 teaspoon Worcestershire sauce

Pasta & Cheese

1 pound short cut pasta
1/2 cup heavy cream or milk
1 cup shredded gruyere cheese
4 ounces burrata cheese, at room temperature

Additional Ingredients

Kosher salt and black pepper, to taste
3 ounces prosciutto, torn

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Instructions

Crisp the Prosciutto: Preheat the oven to 350°F. Line a baking sheet with parchment paper and arrange the torn prosciutto pieces in a single layer. Bake for 10-15 minutes until the prosciutto is crisp and golden. Remove and set aside.
Caramelize the Onions: In a large Dutch oven over medium-high heat, melt the butter and add the thinly sliced onions. Cook, stirring occasionally, until onions are softened, about 10 minutes. Gradually add 3/4 cup of the white wine in 1/4 cup increments, letting each addition cook into the onions. Continue cooking for an additional 10-15 minutes until the onions are deeply caramelized and richly browned.
Sauté Aromatics and Mushrooms: Add the chopped garlic, sliced mushrooms, fresh thyme, and sage to the caramelized onions. Season with salt and black pepper, and cook for 3-4 minutes until ingredients are fragrant and mushrooms softened.
Simmer the Broth and Wine: Pour in the remaining 1/2 cup of white wine, chicken or vegetable broth, and Worcestershire sauce. Add a pinch of salt and pepper. Increase the heat to high and bring the mixture to a boil.
Cook the Pasta: Add the short cut pasta to the boiling mixture. Stir frequently to prevent sticking and cook until pasta is al dente and most of the broth has been absorbed, about 8-10 minutes.
Add Cream and Cheese: Stir in the heavy cream (or milk) and shredded gruyere cheese. Remove the pot from heat and mix gently until the cheese melts into a creamy sauce.
Finish with Burrata and Prosciutto: Break the burrata cheese over the pasta and gently fold it in to create pockets of creamy richness. Top the pasta with the crispy prosciutto pieces and serve immediately.

Notes

Use low sodium broth to better control the salt levels in the dish.
The recipe can be made vegetarian by substituting vegetable broth and omitting prosciutto.
For a lighter option, use milk instead of heavy cream.
Make sure the burrata is at room temperature for easier mixing and better texture.
Leftovers can be refrigerated for up to 2 days and reheated gently on the stovetop.

Nutrition

Serving Size: 1 cup
Calories: 420
Sugar: 6g
Sodium: 450mg
Fat: 20g
Saturated Fat: 11g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 3g
Protein: 18g
Cholesterol: 55mg