Description
This One Pot French Onion Pasta with Crispy Prosciutto is a comforting, flavorful dish that combines deeply caramelized onions, earthy mushrooms, and creamy cheese for a rich pasta experience. The crispy baked prosciutto adds a delightful crunch and savory finish. Perfect as a hearty weeknight meal, it’s a sophisticated twist on classic French onion flavors made effortless in one pot.
Ingredients
Scale
Onion Base
- 6 tablespoons salted butter
- 3-4 medium yellow onions, thinly sliced
Wine and Aromatics
- 1 1/4 cups dry white wine (Pinot Grigio or Sauvignon Blanc)
- 3 cloves garlic, chopped
- 2 cups cremini or wild mushrooms, sliced
- 2 tablespoons fresh thyme leaves
- 2 tablespoons chopped fresh sage
Broth and Seasonings
- 3 cups low sodium chicken or vegetable broth
- 1 teaspoon Worcestershire sauce
- Kosher salt and black pepper, to taste
Pasta and 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
Garnish
- 3 ounces prosciutto, torn
Instructions
- Crisp the Prosciutto: Preheat the oven to 350°F (175°C). 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. Set aside.
- Caramelize Onions: In a large Dutch oven, melt the butter over medium-high heat. Add the thinly sliced onions and cook, stirring occasionally, until softened and starting to caramelize, about 10 minutes. Slowly add 3/4 cup of the white wine in increments of 1/4 cup, allowing it to cook into the onions between additions. Continue cooking for another 10-15 minutes until the onions are deeply caramelized.
- Add Mushrooms and Herbs: Stir in the chopped garlic, sliced mushrooms, fresh thyme leaves, and chopped sage. Season with kosher salt and black pepper. Cook for an additional 3-4 minutes until mushrooms soften and aromatics release their fragrance.
- Build the Broth: Pour in the remaining 1/2 cup of white wine, the 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 broth. Stir frequently to prevent sticking and cook until the pasta is al dente and most of the broth has been absorbed, approximately 8-10 minutes.
- Finish with Cream and Cheese: Stir in the heavy cream (or milk) and shredded gruyere cheese until melted and the sauce is creamy. Remove the pot from the heat.
- Add Burrata and Serve: Break the burrata cheese over the pasta and gently stir to combine. Top the pasta with the crispy prosciutto pieces. Serve immediately and enjoy this rich and comforting dish.
Notes
- Use low sodium broth to control saltiness, as the prosciutto and cheese add salt.
- For a vegetarian version, substitute vegetable broth and omit the prosciutto or replace with crispy smoked tofu.
- Gruyere can be substituted with fontina or mozzarella for a milder flavor.
- Be sure to stir frequently when cooking the pasta to prevent it from sticking to the bottom of the pot.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently on the stovetop with a splash of broth or cream.
Nutrition
- Serving Size: 1 serving (about 1/8 of recipe)
- Calories: 480
- Sugar: 7g
- Sodium: 520mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: fifty four g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 55mg
