Next Post
Salted Bourbon Apple Crumble Coffee Cake.
This post may contain affiliate links, please see our privacy policy for details.
One Pot French Onion Pasta with Crispy Prosciutto…the ultimate fall and winter comfort food. Think French onion soup with the addition of pasta, a creamy sauce, and melty Gruyere cheese. A little bit of wine is the secret to this one-pot pasta. It helps retain those classic French onion soup flavors we all love so much. Add in creamy burrata cheese and crispy prosciutto and wow…every last bite is delicious.
About this time last year, I made what has become my favorite bowl of french onion soup. It was inspired by my sister-in-law, Lynds. She’s obsessed with french onion soup and insisted that I need a really good classic recipe on HBH. So I made my creamy french onion soup and it quickly became everyone’s favorite.
When fall of this year hit, like clockwork, I again wanted to make french onion soup. Since I already have the perfect soup, I thought I could turn the soup into a one-pot French onion pasta recipe.
And here we are. A creamy french onion pasta with burrata cheese and crispy prosciutto too.
Here are the details – caramelize those onions
If you’ve ever made french onion soup, you know two things. One, it’s really pretty straightforward, there’s nothing too complicated. Two, the large yellow onions take a second (or two) to really caramelize down on the stovetop. It can take a little more time than the usual thirty-minute start to finish dinner, but the depth of flavor is worth the wait.
So, start with sweet onions, butter, and a splash of white wine in the bottom of the pan.
I use a dry white wine, which is pretty traditional in most French onion soups. You’ll cook about half of the wine into the onions. Not only does this help the onions to caramelize quickly and evenly, it also infuses the onions with incredibly rich flavor.
It’s delish.
If you prefer not to cook with wine, I recommend using about half a cup of apple cider or apple juice to caramelize the onions. For the remaining amount of wine (another half cup), use chicken broth or vegetable broth.
When the onions are caramelized, add the mushrooms and let those cook a minute. Then add in the broth and then the pasta, I used rigatoni. The pasta gets boiled down right in the pan, making this mostly a one pot process.
It takes about ten minutes for the pasta to cook. No need to drain any pasta water. Then in goes the cream, and a handful of gruyere cheese.
Crisp up the prosciutto
At some point while cooking the pasta, crisp up the prosciutto in the oven. The prosciutto adds a delicious salty crunch to each bite of pasta.
Once the pasta has finished, top it off with torn burrata cheese. I like to gently stir the cheese into the pasta and allow it to melt. Then crumble on the prosciutto.
I love serving this with a bright salad. This pretty salad has been my go-to the last few weeks (leave off the prosciutto).
And with that, you’ll have a complete dinner that will be great any night of the week. My recommendation? Serve this up on the next super cold night when you’re craving a steaming bowl of soup, but a creamy pasta sounds delish too. You’ll get the best of both worlds, and it’s insanely GOOD!
Looking for other French onion dishes?? Here are my favorites:
Cider Braised Short Ribs with Caramelized Onions
Caramelized Onion, Spinach, and Cheddar Flaky Pastries.
Creamy French Onion and Mushroom Soup
French Onion and Apple Grilled Cheese
Lastly, if you make this One Pot French Onion Pasta with Crispy Prosciutto, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
One Pot French Onion Pasta with Crispy Prosciutto
Servings: 8
Calories Per Serving: 743 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Watch the How-To Reel
Ingredients
- 6 tablespoons salted butter
- 3-4 medium yellow onions, thinly sliced
- 1 1/4 cups dry white wine, such as 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
- 3 cups low sodium chicken or vegetable broth
- 1 teaspoon Worcestershire sauce
- 1 pound short cut pasta
- kosher salt and black pepper
- 3 ounces prosciutto, torn
- 1/2 cup heavy cream or milk
- 1 cup shredded gruyere cheese
- 4 ounces burrata cheese, at room temperature
Instructions
- 1. Preheat the oven to 350° F. Line a baking sheet with parchment paper. Arrange the prosciutto in a single layer. Bake for 10-15 minutes or until the prosciutto is crisp. 2. Meanwhile, melt together the butter and onions in a large Dutch oven over medium-high heat. Cook, stirring occasionally until softened, about 10 minutes. At this point, you'll want to slowly add 3/4 cup of the wine, 1/4 cup at a time, until the wine cooks into the onions. Continue to cook another 10-15 minutes until you've used the 3/4 cup of wine and the onions are deeply caramelized.3. Add the garlic, mushrooms, thyme, and sage. Season with salt and pepper, cook another 3-4 minutes. Add the remaining 1/2 cup wine, the broth, Worcestershire sauce, and a pinch each of salt and pepper. Increase the heat to high and bring to a boil. 4. Add the pasta and stir frequently until the pasta is al dente and the broth has been absorbed, about 8-10 minutes. Stir in the cream and gruyere cheese. Remove from the heat.5. Break the burrata over the pasta and gently stir. Top with prosciutto. Eat and enjoy!
This post was originally published on October 18, 2021
This recipe delivers on all levels! Made the recommended salad to go with it. What a wonderful dinner!
Hey Becky,
Happy Friday! I really appreciate you making this recipe and reporting back. Thrilled it turned out well!
I want to make this ahead of time and bring it to a friend’s place. How can I keep it warm?
Hi Kimberly,
I would just keep warm on low in the oven covered with foil. Please let me know if you have any other questions!
My kids love this meal. I cook chicken in the skillet with the same herbs, broth and wine and it pairs nicely. Like others I do add more wine & broth to make it less al dente. About to double the recipe tonight for a dinner party that will be paired with a grilled pork tenderloin. I’m a little nervous but it’s gotta be great with all these yummy ingredients!!
Thanks so much, Katie! Love to hear this recipe turned out well for you. I appreciate you making it! Have a great weekend! xx
This recipe is so good! I halved it because it was just for the 2 of us and it turned out great. I did use more broth to get the pasta to the tenderness I like and added more mushrooms than the recipe called for. The crispy prosciutto really brought the dish to another level. Will definitely be making this again.
Hey Kathie,
Yay! Love to hear this recipe was a hit, thanks for making it! Have the best weekend:) x
Absolutely outstanding in every way! Creamy, warming, delicious…my whole family loved every bite! Thank you for this delicious recipe!
Yay!! Thanks so much, Tara! So glad this recipe was a hit, thanks a lot for trying it out! XxT
We loved it! I picked pasta that looked like what you used, but must have been a bit bigger/thicker. I solved by adding more broth and then, once absorbed, put the lid on so it could steam for about 10 minutes as the pasta was still too al dente for my taste. That did the trick. It was delicious! And for the benefit of my too tight jeans, I omitted the burrata – which would have been amazing – but was still excellent without it.
Hey Laura,
Fantastic! So glad to hear this recipe turned out well for you, thanks for making it! Happy Sunday! xT
We saved half for leftovers for the next day. It was even better, which is saying something. Such rich flavors.
Hey Libby,
Wonderful! So glad to hear this dish turned out well for you, thanks for making it! Have a great fall weekend! xT
So delicious! There is a bit of prep work but once you do it, it’s very easy! My husband ate it before I could add the burrata and he thought it was just as good without as with! Will definitely make again!
Hey Angela,
Awesome! Thanks a bunch for making this recipe, love to hear it was a hit! Xx
Is there anything that could substitute for the Worcestershire sauce? We’re in Canada and all of them have malt in it, which someone with celiac can’t have, unfortunately.
Also, I saw you suggested Asiago as a substitute – which cheese would that be for? Any other suggestions for cheese substitutes for both?
Thanks!
Hey Steph,
You could use soy sauce in place of the Worcestershire or tamari. Yes, asiago and Swiss would be great to use in place of the gruyere. Fresh mozzarella is good to use in place of burrata. I hope this helps! xT
One of my favorite recipes and go to in our house. I have made this numerous times and it turns out perfect every time.
Hey Brittany,
Awesome! Thanks so much for trying this recipe and your comment! Glad to hear it was enjoyed. Have a great week! x
There is a gluten free Worcester sauce available in Canada. Try Natures fare or Whole Foods.