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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 |

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 |

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 |

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 |

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 |

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: 743 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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  • 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 |

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  1. 5 stars
    Hi Tieghan,

    This looks amazing! I don’t have a Dutch oven, is there a substitute item I could use instead? Love all your recipes and looking forward to trying this one!

  2. This recipe was surprisingly easy and so amazing! I had to save the leftovers for the next day and dreamt about it that night – 10/10 highly recommend!

    1. Hey Stephanie,
      Happy Monday!! I truly appreciate you trying this recipe and sharing your feedback, so glad it was enjoyed! xx

    1. Hey there,
      Another veggie you enjoy like zucchini would work well for you! Please let me know if you give the recipe a try, I hope you love it! xT

      1. 5 stars
        After reading some reviews I decided to add less pasta to the pot. I just added pasta until I didn’t think I could submerge any more in the liquid (~3/4 lb?) and that worked fine for me. I also used a French cocotte (it’s the closest I have to a Dutch oven) and it did take longer to caramelize the onions BUT I was able to fit this recipe in a pot that size. This recipe is delicious and worth trying at least once.

        1. Hey Andrea,
          Happy Friday!! I am thrilled to hear that this recipe was a hit, thanks a bunch for giving it a go and sharing what worked well for you!? xT

        1. Hey Shannon,
          You could use broth in place of the wine! I hope you love this recipe, please let me know if you give it a try! xx

  3. 5 stars
    Hello from France!
    This recipe is a hit within my cooking billboard! Thanks a lot by the way?
    The potential issue about the wine and broth necessary to cook properly the pasta all depends on the the type and cooking time og those, which is different in France,UK, USA and so on….
    Cooking is not a Sharp science we have to adapt?
    Best regarde

    1. Hey Nicolas,
      Happy Monday!! Thanks a lot for making this dish and sharing your review, I am so glad it was enjoyed! Have a great week! xx

  4. This recipe just doesn’t work out. There’s not enough liquid to cook a lb. of pasta no matter how you work it. Maybe it would work in the instapot? I’m writing this comment as I’m cooking this hoping I can salvage it and still serve my family dinner tonight.

    1. Hi Jen,
      Thanks for giving this recipe a try, sorry you are not enjoying it. It is key to stir frequently while the pasta is cooking to ensure it is all cooked. I hope this helps! xT

  5. 4 stars
    Next time I would cook the pasta separately then toss together at the end. I apprecieate trying to save me a pan to wash but it’s worth the frustration.
    I had to add water because the pasta still wasn’t close to being done after 12 minutes and then when it was done the little remaining liquid was very soupy. I didn’t even use a full pound of pasta.
    I used creme fraiche and fresh mozzarella because that’s what I had on hand and no one seems to have Burrata right now. I subbed an aged cheddar because my husband isn’t fond of gruyere. Even with all the cream swaps it was great flavor.
    Don’t rush the caramelizing the onions. It should take roughly an hour if not more depending on how many onions if you’re doing it right. There’s a great tutorial I think by Alton Brown (?) about the science behind it.

    1. Hi Andrea,
      Thanks so much for trying this recipe and sharing your feedback, so sorry to hear you had some issues with the pasta cooking. xTieghan

  6. Hi Tieghan! Amazing recipe, this is one of may favourite go-tos when I want to wow a crowd. Do you have any tips on burrata substitutes for this recipe? I often have trouble finding it.

    1. Hey Anja,
      Fantastic!! Thanks a lot for trying this recipe and sharing your review, I love to hear that it was enjoyed! Fresh mozzarella is great to use in place of burrata! ?Tieghan