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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
I made this tonight! It was delicious. I made it exactly as written and had no problem with it having too much liquid, like someone mentioned. I am wondering if they let the onions caramelize fully.
It is a keeper!
I saw her post on FB that fresh mozz. would be a good alternative. Hopefully that is helpful!
Hey Vicki! So glad you enjoyed this recipe, thanks so much for giving it a try! xTieghan
I made this tonight! It was delicious. I made it exactly as written and had no problem with it having too much liquid, like someone mentioned. I am wondering if the let the onions caramelize fully.
It is a keeper!
Hey there! So glad you enjoyed this recipe, thanks so much for giving it a try! xTieghan
Pinned! I not only watched this several times – I made my husband watch it again with me a fourth time! When my son comes home from college for Thanksgiving, I will be making this meal. Your videos are so calming and enjoyable. Thank you for sharing them with us 🙂
Thank you so much! I hope you enjoy this recipe 🙂 xTieghan
I am disabled an handicap an I am.a diabetic can u please send me some good easy pastas an breads to eat with tbe pastas thank you !! An Happy Halloween !!
Hi there! Happy Halloween! Here are some yummy recipes for you:
https://fett-weg.today/soft-garlic-herb-cheddar-cheese-bread/%3C/a%3E%3C/p%3E
https://fett-weg.today/5-ingredient-beer-bread/%3C/a%3E%3C/p%3E
https://fett-weg.today/cherry-tomato-pasta-alla-vodka/%3C/a%3E%3C/p%3E
https://fett-weg.today/lemon-butter-pasta/%3C/a%3E%3C/p%3E
Enjoy! xTieghan
Any substitute for the wine in this recipe?
Chicken or veggie broth! 🙂 xTieghan
This suggestion was between two photos, so you may have missed it:
“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 or vegetable broth.”
Of course your name is Karen.
I’m not the best cook. I’m not confident in what I DO cook. I can say with utmost certainty this is the greatest thing that has ever come off my stove and I am so proud of it! My husband said it was better than Marcellas, which is a well respected Italian restaurant here in Ohio (and I’m sure elsewhere). This was PHENOMENAL. Absolutely delicious. Easy. So much flavor. I cannot wait to have the leftovers and make it again! Thank you.
Is there something I could use instead of mushrooms or do I just leave them out?
Hi there! You can just leave them out if you don’t prefer mushrooms 🙂 xTieghan
Hey Alexa! Thanks so much for giving this recipe a try, I’m so glad you enjoyed it! Have a lovely week! xTieghan
Excellent flavor profile, but exremely watery… and I didn’t even use the full 3 cups of broth.
I would make the pasta first, then make a a bechamel sauce with gruyere in the emptied pot while making the onion mixture alongside it. Slowly add the onion mixture into it to keep it creamier like a sauce, then the pasta and prosciutto last. Much more incorporated that way.
Hey Ashe! I’m so sorry about that! Yes, you can definitely cook the pasta separately if it’s not turning out the way you like! 🙂 xTieghan
Looking forward to trying this recipe!!! In fact I just recently discovered you (thank you mom!) and I’ve been printing out recipes faster than my little printer can handle! lol Anyhow, my question for this particular recipe is, would adding another protein ruin this dish? My husband is a meat eater and prefers to have a dinner that includes chicken, beef, pork or fish included.
Hi there! No, I think another protein would be delish! You could definitely add some chicken in, that would be yummy! Enjoy 🙂 xTieghan
Amazing recipe!!
Miki x
https://www.littletasteofbeauty.com/
Hey there! Thanks so much for giving this recipe a try, I’m so glad you enjoyed it! Have a lovely week! xTieghan
In regard to the onions, in the description, you mention using Sweet onions. In the recipe, you list yellow onions, which I thought were usually spanish, and are not the white “sweet onions” such as Vidalia, etc. Which do you use?
Also, if not a mushroom fan, what other suggestions do you have to up the umame?
Thank you.
Hi there! You can use either in this recipe, whichever you prefer 🙂 If you’re not a fan of mushroom I would either omit them completely or add in some kale, spinach, or your favorite veggie! xTieghan
Interesting that quite a similar recipe was on Rachel Ray today!!! She used a different pasta(Bucatini),but same thing with onions and prosciutto . Going to try ,thanks!
Oh that’s so cool! I hope you enjoy this recipe 🙂 xTieghan
Hi – quick question: what can I substitute gruyere cheese with? Swiss? Not a fan of gruyere – I know it’s pathetic!!! I try every time!
Yum this looks SO good! Love a good french onion soup, so may need to try this ASAP.
xo Jessica
an indigo day
Hi there! Thanks so much, I hope you enjoy this recipe! 🙂 xTieghan
Hi this looks amazing! Do you think you could freeze this to give to make for new parents?
Dear Tieghan,
I am such a fan of your recipes! When I lack inspiration on what to cook, your webpage is always my go to place for ideas. Like today…my family looooved this recipe too! I happened to have a packet of calamarata pasta from de cecco left in my pantry that I didn’t know what to accompany with and this recipe turned out to be an absolute match! Also — Italians don’t read past this — this one turned great on an instant pot, adding the milk and then pressure cooking it for 8’.
Hi there! Thank you so much! Such a kind and thoughtful comment, I really appreciate it! 🙂 xTieghan