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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.
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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
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!
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
Took way longer than I was a anticipating. Probably ended up doubling the amount of broth to get the noodles to cook, used a mixture of vegetable and chicken broth. But, end result was absolutely phenomenal!! soooo delicious. So happy to have leftovers 🙂
I also wanted to add that I served with breaded chicken – used French onion dip to coat then crusted with panino. Delicious.
I just made this for dinner tonight and my husband said that this was the best pasta I’ve made so far, and I’ve made a lot! Lol
I did end up having to use a lot more chicken broth, but I think it also depends on what type of pan/pot you use. I used a narrower pot so the pasta didn’t lay flat in a single layer so I had to constantly stir and add more broth. Also didn’t end up using gruyere cheese and omitted sage because I didn’t have any, and it still ended up being soo good and flavourful! Also I don’t like prosciutto and wasn’t sure if I’d like it cooked, so I made some bacon along with prosciutto, but now I know I like cooked/baked prosciutto! lol We’re having guests over in a few days and think we’ll make this again 🙂 thanks for another great recipe!!
Hey! I’m sorry this took longer than you anticipated, but glad it still turned out yummy! Thanks for trying out this recipe! xTieghan
This was a total 5 star meal. The burrata cheese and crispy prosciutto were a genius final addition to really set the dish apart. Incredible – the whole family raved!
Some of us don’t like the texture of mushrooms so I ground them into a mealy texture (almost a paste) to get the flavor which you could really taste. Delicious Tieghan!!
Awesome! Thanks a bunch for trying out the recipe, love to hear that it was enjoyed!! xTieghan
Just made this for dinner tonight, and it was a big hit. I had top up with more broth and wine until the pasta was cooked, but otherwise, everything was perfect. This will definitely be in regular rotation.
Hi! I really appreciate you taking the time to give this recipe a try! I hope you loved it 🙂 xTieghan
This was sooooo good! Every item in this recipe is a favorite of mine! Although I had never tried burrata cheese before, it was fun to try something new. Loved everything about it!
Hi there! Thanks so much for making this recipe, I hope you enjoyed it! Happy Weekend 🙂 xTieghan
So so so so good! Made this recipes as is except swapping fresh herbs for dry. Also did not have any issues with liquid and cooking the noddles.
Only thing I would say is give yourself lots of time as it takes a while to get the onions caramelized!
Hi there! Thanks so much for making this recipe, I hope you enjoyed it! Happy Weekend 🙂 xTieghan
This recipe is fantastic!! My husband and I quickly agreed that it is our new favorite. Thank you!
Hi there! Thanks so much for trying out this recipe, I hope it was delicious! 🙂 xTieghan
This recipe was a SLAM dunk in my home. All my “man-children” scarfed it down. Tiegan – you really are a phenomenal, creative young woman and I look forward to your new recipes daily. Thank you 🙂
Hi there! Thank you SO much for the kind feedback, I’m so glad you are loving this recipe 🙂 xTieghan
This was delicious, a perfect fall treat!
Hey Estelle! Thanks so much for trying out this recipe, so glad you enjoyed it! 🙂 xTieghan
Another home run with this pasta dish! Super easy to put together. The flavors are incredible! I feel like I’m cooking my way through your website and so glad I stumbled upon it! Thank you Tieghan!
Hi Patricia! Thanks so much for trying out this recipe, so glad you enjoyed it! 🙂 xTieghan
Is there a good substitute for the gruyere cheese? My grocery store sometimes doesn’t have certain ingredients. I would like to have a back up ready just in case.
Hi Amber! I literally just made this fish without the Gruyere cheese. I had Asiago on hand and just used that. I did use burrata though. It came out wonderful
Hi there! I would use mozzarella or gouda maybe! 🙂 xTieghan
Stunningly good. I a
needed a bit more more broth and wine to get the pasta fully cooked. This is seriously decadent and delicious. I would say the prosciutto is optional if anyone is looking to make this meatless. I liked it, but it wasn’t crucial in my opinion.
Hi there! Thanks so much for giving this recipe a try, I’m so glad you enjoyed it! And I appreciate the feedback as well. xTieghan
The flavors of this dish are so yummy and I love that you can do it in one pot! I needed to use four plus cups of broth and cook much longer to get the pasta to al dente. Highly recommend!
Hi there! Thanks so much for giving this recipe a try, I’m so glad you enjoyed it! xTieghan
So so good. I did add some flour to my onions before mixing in the broth and cooked the noodles separately but the flavors were amazing. For sure going to be a household staple.
Hi there! Thanks so much for giving this recipe a try, I’m so glad you enjoyed it! xTieghan
This was one of my ALL TIME favorite HBH recipes I have yet to make. This is coming from a girl who tries at least one new HBH recipe on a weekly basis. All of these different flavor combinations went together so well. This made for the perfect cold, fall day comfort meal. The only adjustments I made were using the full box (4 cups) of chicken broth as there wasn’t enough liquid in the pot to cook the noodles and used 1 cup (in leu of 1/2 cup) of heavy cream, as I prefer the sauce a little creamier. This recipe is definitely going into my normal dinner rotation!
Hi there! Thanks so much for giving this recipe a try, I hope it was delicious! xTieghan
Can’t wait to try this! I LOVE your recipes. Quick question, do you have to use burrata cheese or can you substitute for something else? If so, what do you recommend? Thanks!
I saw on her FB that she commented that fresh mozz. would be a good alternative. Hopefully that is helpful!
Hi there! Thanks so much! You can sub ricotta cheese or fresh mozzarella! 🙂 xTieghan