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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.

One Pot French Onion Pasta with Crispy Prosciutto | halfbakedharvest.com

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 pasta.

And here we are. A creamy french onion pasta with burrata cheese and crispy prosciutto too.

One Pot French Onion Pasta with Crispy Prosciutto | halfbakedharvest.com

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 onions take a second (or two) to really caramelize down. It can take a little more time than the usual thirty-minute start to finish dinner, but it’s worth the wait.

So, start with sweet onions, butter, and dry white wine.

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.

One Pot French Onion Pasta with Crispy Prosciutto | halfbakedharvest.com

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.

When the onions are caramelized, add the mushrooms and let those cook a minute. Then add in the broth and then the pasta. 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. Then in goes the cream, and a handful of gruyere cheese.

One Pot French Onion Pasta with Crispy Prosciutto | halfbakedharvest.com

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!

One Pot French Onion Pasta with Crispy Prosciutto | halfbakedharvest.com

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

Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8
Calories Per Serving: 474 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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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!
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One Pot French Onion Pasta with Crispy Prosciutto | halfbakedharvest.com

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Comments

  1. 5 stars
    Super delicious! Subbed spinach for the mushroom as we forgot to get some. Still turned out great. Will make again.

    1. Hey Christine,
      Fantastic!! I am so glad that this recipe was enjoyed, thanks a lot for giving it a try. Have the best week! xTieghan

  2. Another delicious dinner! 😊 I did use more liquid again but I am using Italian dried pasta that comes in an 18 ounce size. Love your recipes!

  3. Hi tieghan,

    Could you use torn fresh mozzarella here instead of burrata? Or would it not have the same affect?

    1. Hey Maura,
      It won’t be as creamy, but it will totally work for you! I hope you love the recipe, please let me know if you give it a try! xTieghan

    1. Hi Talia,
      I would say you need at least a 5 quart pot. Please let me know if you give the recipe a try, I hope you love it! xTieghan

  4. I’d like to make this with homemade pasta (first time – wish me luck!), which only needs to cook for 3 minutes. Would it be okay to simply shorten the 8-10 minute pasta cook time, or should I plan to cook the dish longer at another point (e.g., before putting pasta in)? Thanks!

    1. Hi Hannah,
      Yes, I would definitely reduce your cook time if you are planning to use fresh pasta. Please let me know if you give the recipe a try, I hope you love it! xTieghan

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