One Pot French Onion Pasta with Crispy Prosciutto Recipe

Oh my goodness, you have to try this One Pot French Onion Pasta with Crispy Prosciutto Recipe—it’s honestly one of those dishes that feels both indulgent and comforting all at once. The rich, caramelized onions paired with earthy mushrooms and fresh herbs create this deep, savory base that just hugs every noodle. Plus, cooking everything in one pot means less mess and way more flavor melding together beautifully.

I discovered this recipe when I was craving classic French onion soup but wanted something a bit heartier and pasta-centric. You’ll find that the crispy prosciutto sprinkled on top adds an irresistible salty crunch that takes it over the top. This dish works perfectly for a cozy weeknight but is also elegant enough to impress guests without a ton of fuss.

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Ingredients You’ll Need

Each ingredient plays a key role in this One Pot French Onion Pasta with Crispy Prosciutto Recipe, working together to build a dish that’s both comforting and decadent. I always recommend shopping for the freshest herbs and quality cheese to truly elevate the flavors.

• Salted butter: Helps caramelize the onions and adds richness.
• Yellow onions: The star for sweetness and deep flavor once caramelized.
• Dry white wine: I like Pinot Grigio for its light fruitiness.
• Garlic: Adds aromatic depth without overpowering.
• Mushrooms: Cremini or wild for earthiness and texture.
• Fresh thyme leaves: A classic herb that complements the onions beautifully.
• Chopped fresh sage: Brings an earthy aroma that pairs perfectly with the thyme.
• Low sodium chicken or vegetable broth: Controls the salt and keeps the flavor complex.
• Worcestershire sauce: Just a touch adds umami and balance.
• Short cut pasta: I recommend something like penne or rigatoni to hold the sauce well.
• Kosher salt and black pepper: For seasoning to taste.
• Prosciutto: Torn and baked until crispy, it’s the ultimate finishing touch.
• Heavy cream or milk: Adds creaminess without weighing down the dish.
• Shredded Gruyere cheese: Melts beautifully and brings nutty richness.
• Burrata cheese: Added at the end for a luxurious, creamy texture that’s irresistible.

Variations

I love how versatile this One Pot French Onion Pasta with Crispy Prosciutto Recipe is—you can easily tweak it to cater to different tastes or dietary needs without losing that comforting vibe.

• Vegetarian version: Skip the prosciutto and add more mushrooms or roasted veggies for a hearty texture.
• Use different cheese: Swap Gruyere for fontina or mozzarella if you want a milder melt.
• Herb swaps: Try rosemary or marjoram if sage isn’t on hand; fresh herbs will always enhance the flavor.
• Gluten-free pasta: I’ve had great results with lentil or chickpea pasta—just adjust cooking time accordingly.

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

Step 1: Crisp the Prosciutto to Perfection

Start by preheating your oven to 350°F and lining a baking sheet with parchment paper. Lay the prosciutto slices in a single layer—no overlapping! Bake for 10 to 15 minutes until they turn crisp, but watch closely toward the end so they don’t burn. This is a little trick I learned: crispy prosciutto adds a delightful texture contrast that you just can’t skip.

Step 2: Slowly Caramelize Your Onions

In a large Dutch oven over medium-high heat, melt the butter and add your thinly sliced onions. Stir occasionally, letting them soften for about 10 minutes until translucent. Then, add the white wine in small increments—about 1/4 cup at a time—letting each batch absorb before adding more. This slow addition allows the wine to meld fully into the onions without making them soggy. Continue cooking, stirring occasionally, for another 10-15 minutes until the onions reach that rich, deep caramel color. Trust me, this is key for those layers of flavor.

Step 3: Add Aromatics and Broth for Depth

Once the onions are caramelized, toss in the garlic, mushrooms, thyme, and sage. Season with salt and pepper and cook everything together for 3-4 minutes, letting the mushrooms soften and the garlic become fragrant. Pour in the remaining wine along with the broth and Worcestershire sauce. Turn up the heat to bring this mixture to a boil—this is when all those savory flavors really start to build.

Step 4: Cook Pasta Right in the Pot

Add your short cut pasta straight into the pot, stirring frequently over high heat. This is my favorite part because the pasta absorbs the broth and flavor as it cooks, plus cleanup is minimal. Keep an eye on it and stir often to prevent sticking—usually about 8 to 10 minutes until al dente and the liquid mostly absorbed.

Step 5: Finish with Cream, Cheese, Burrata, and Prosciutto

Stir in the heavy cream and shredded Gruyere cheese while the pasta is still warm, letting everything melt together into a creamy sauce. Remove from heat, then gently fold in torn burrata cheese for that dreamy, creamy texture. Finally, sprinkle your crispy prosciutto on top and get ready to dig in!

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

Garnishes

Personally, I love finishing this pasta with a few fresh thyme leaves or a sprinkle of chopped parsley to brighten it up. Sometimes, a little extra grated Gruyere or Parmesan on top never hurts either—it adds that perfect cheesy tang that melts right in.

Side Dishes

Since this pasta is pretty rich, I usually pair it with a crisp green salad with a tangy vinaigrette or simple roasted vegetables like asparagus or Brussels sprouts. Garlic bread is an indulgent but totally fitting side that makes this meal feel like a full-on dinner party.

Creative Ways to Present

For a special occasion, I like serving this pasta family-style in a large rustic bowl with extra crispy prosciutto piled high in the center. Adding some edible flowers or microgreens on top gives a surprising pop of color and sophistication that always impresses.

Make Ahead and Storage

Storing Leftovers

Leftovers store really well in an airtight container in the fridge for up to 3 days. I usually leave off the burrata when storing and add it fresh when reheating to keep that creamy texture.

Freezing

I’ve frozen this dish a couple of times, and while the texture changes slightly, it still tastes delicious. Freeze before adding the burrata or cream, then thaw and gently reheat on the stovetop, stirring in cream and cheese fresh after warming.

Reheating

To reheat, warm the pasta gently in a skillet over low heat, adding a splash of broth or milk if it seems dry. Stir frequently to avoid sticking and to revive creaminess. Add fresh burrata or extra cheese right before serving for that fresh-from-the-kitchen finish.

FAQs

Final Thoughts

This One Pot French Onion Pasta with Crispy Prosciutto Recipe has become one of my go-to comfort meals that still feels a little special. It’s a dish I happily recommend to friends looking for that perfect balance between cozy and elegant, especially when life gets busy but you want to put a little love into dinner. I hope you enjoy making and sharing it as much as I do—once you try it, I bet it’ll quickly become a favorite in your kitchen too!

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