Description
This One Pot French Onion Pasta with Crispy Prosciutto combines deeply caramelized onions, earthy mushrooms, and fresh herbs with tender pasta cooked directly in savory broth and white wine. Topped with creamy burrata, shredded Gruyere, and crispy oven-baked prosciutto, this dish offers a flavorful and comforting twist on classic French onion soup in a convenient one-pot meal.
Ingredients
Units
Scale
Butter and Aromatics
- 6 tbsp salted butter
- 3-4 medium yellow onions, thinly sliced
- 3 cloves garlic, chopped
- 2 cups cremini or wild mushrooms, sliced
- 2 tbsp fresh thyme leaves
- 2 tbsp chopped fresh sage
Liquids and Seasonings
- 1 1/4 cup dry white wine (such as Pinot Grigio or Sauvignon Blanc), divided
- 3 cups low sodium chicken or vegetable broth
- 1 tsp Worcestershire sauce
- Kosher salt and black pepper, to taste
- 1/2 cup heavy cream or milk
Pasta and Cheese
- 1 lb short cut pasta
- 1 cup shredded Gruyere cheese
- 4 oz burrata cheese, at room temperature
Topping
- 3 oz prosciutto, torn
Instructions
- Prepare the Prosciutto: Preheat the oven to 350° F and line a baking sheet with parchment paper. Arrange the prosciutto in a single layer on the sheet and bake for 10-15 minutes until crisp. Set aside.
- Caramelize Onions: In a large Dutch oven over medium-high heat, melt the butter and add the sliced onions. Cook, stirring occasionally, until softened, about 10 minutes. Gradually add 3/4 cup of the white wine in increments of 1/4 cup, allowing each addition to cook into the onions. Continue cooking for another 10-15 minutes until the onions are deeply caramelized.
- Sauté Mushrooms and Herbs: Add the chopped garlic, sliced mushrooms, fresh thyme, and sage to the caramelized onions. Season with salt and black pepper, and cook for an additional 3-4 minutes until fragrant and the mushrooms soften.
- Add Remaining Liquids and Boil: Pour in the remaining 1/2 cup white wine, chicken or vegetable broth, Worcestershire sauce, and a pinch of salt and pepper. Increase heat to high and bring the mixture to a boil.
- Cook Pasta: Add the short cut pasta to the boiling broth mixture. Stir frequently and cook until the pasta is al dente and the broth is mostly absorbed, about 8-10 minutes.
- Finish with Cream and Cheese: Stir in the heavy cream (or milk) and shredded Gruyere cheese until melted and combined. Remove the pot from heat.
- Add Burrata and Top: Gently break the room temperature burrata over the pasta and stir lightly to incorporate. Top the dish with the crispy baked prosciutto.
- Serve: Spoon the pasta into bowls or plates and enjoy immediately while warm.
Notes
- You can substitute heavy cream with milk for a lighter finish.
- If you prefer a vegetarian version, use vegetable broth and omit the prosciutto.
- For extra flavor, use a good quality white wine that you enjoy drinking.
- Short cut pasta like penne or rigatoni works well, but feel free to use your favorite pasta shape.
- Reserve some Gruyere cheese for sprinkling on top when serving if desired.
