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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 pasta.
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 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.
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.
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.
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!
Oh my gosh, this is so delicious! The only change I made was I used 4 cups of broth instead of 3 and it was perfect. Keep the one pot pasta dishes coming!!
Happy Thursday! So glad this recipe was enjoyed and thanks for making it! xTieghan
We really enjoyed this pasta! My daughter is a vegetarian so we left the prosciutto out (much to her brother’s disappointment) and had roasted brussel sprouts as a side dish. It was perfect for a chilly fall evening. Thanks for another great recipe!
Hey Erin, Happy Thursday! So glad this recipe was enjoyed and thanks for making it! xTieghan
This was delicious. I added 1c extra of broth. I followed everything else exactly how it was written. Will definitely make again. Thanks for the wonderful recipe.
This was a super easy and tasty recipe! The burrata cheese addition at the end really amps up the flavor. I only used 2 onions because my husband doesn’t love tons of onion and I think the flavor still turned out great 🙂
I made this over the weekend. It was soo fun to make!! Im totally making this one again. Those onions? My MIL stayed over the weekend. She went nuts over it!!
I had to use fresh mozzarella cheese on top..but it turned out great!!
Jenn:)
Happy Thursday! So glad this recipe was enjoyed and thanks for making it! xTieghan
Hey Megan! Thanks so much for trying out this recipe 🙂 xTieghan
Delicious and great for fall! I opted for 3 onions vs 4 and felt it was the perfect amount. If I made this again I think I would add a few more mushrooms to the dish. I did have to add a bit more chicken broth to get the noodles to fully cook through but we got there eventually. Will definitely make this again.
Hey there! So glad you enjoyed this recipe, thanks for giving it a try! xTieghan
WE LOVED THIS PASTA! It was easy to make but was also rewarding once it was finished. Unique and yummy flavors! We paired it with a green salad with apples for a nice fall meal. We were so hungry we served right away but I wish we had let the pasta sit for a minute or two at the end to thicken up!
Thanks Tieghan! We love all of your recipes.
Hey there! So glad you enjoyed this recipe, thanks for giving it a try! xTieghan
I didn’t not enjoy this… it was definitely quite rich… like heavy french onion soup. It definitely nailed the flavour profile, but i wish there was no noodles. For the time it took, i don’t know that i’d make it again. It was a bit of a miss for me.
Hey Christine, I’m so sorry this recipe was not what you thought it would be. Let me know how I can help! xTieghan
Whew, this was really rich. The carmelized onion, gruyere and prosciutto made a flavorful and savory combination. I might switch to veg. broth and omit the prosciutto to make a vegetarian version in the future. While this did take well over an hour to prep & make I was able to get other chores done while the onions cooked and I’ll have lots of leftovers for later in the week.
Hey there! So glad you enjoyed this recipe, thanks for giving it a try! xTieghan
Very good instructions. I have never tried this type of dish and it’s a hit with a salad and a breast of grilled chicken.
Hey there! So glad you enjoyed this recipe, thanks for giving it a try! xTieghan
Fantastic! I didn’t use all the pasta (box of 1lb dry) and I still ran out of liquid at the 10 minute mark and the pasta was still crunchy so just kept adding liquid until it was a better texture.
I did the full four onions and extra mushrooms.
Definitely break up the Burrata into small pieces otherwise you’ll just have a giant melted ball of cheese in the pot.
The only burrata I could find was flavored with truffle inside and it was a great combo.
I’m a big fan of Smitten Kitchen – “Alex’s chicken mushroom marsala” and this was very similar but a good way to rotate out the textures with similar flavors or if you don’t have chicken on hand.
It was a great huge helping for 2 people plus leftovers.
I’m super allergic to mushrooms. Do you think spinach might be a good substitute here or is this just a recipe for me to, unfortunately, avoid?
Hi there! Yes, you can definitely add in whatever veggie you’d like! 🙂 xTieghan
This was very good. I followed the recipe but did find that I had to keep adding broth in order to cook the penne that I used. Next time I will probably cook the penne part way and then add to the rest to finish it off. I had no issues with too much liquid even after all the extra I added. I realized I had neglected to buy Gruyere so I used parm this time. I think it tasted just fine but will try with Gruyere next time for sure.
Hey Sarah! Thanks for trying out this recipe, and I really appreciate the feedback as well! xTieghan
We SO enjoyed this recipe. I only had mushroom stock on hand and that’s the only thing I changed in the recipe. I’ve added this to ‘keepers’ and will make it throughout fall and winter. Thank you for all of your great recipes Tieghan ?!
Hey Barbara! This is awesome, I’m so happy to hear this recipe turned out the way you’d hoped! 🙂 xTieghan
We made thins tonight for dinner. It is delicious! I like my onions super caramelized so that step took more time, but the end result was so rich and tasty. This one is definitely a keeper.
Hey Daniel! This is awesome, I’m so happy to hear this recipe turned out the way you’d hoped! 🙂 xTieghan
What can you use instead of mushrooms?
I would omit them completely, or just add in your fave veggie! xTieghan