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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.
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.
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!
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
This may be my new favorite recipe. A winner for everyone in the house (even our 6yo who put his nose up at it initially ?), those carmelized onions and the crunch of the prosciutto ?? Thanks for sharing!
Hey there! Thanks so much for trying out this recipe, I’m so glad you enjoyed it! 🙂 xTieghan
Really hit the spot. Didn’t have prosciutto, so we sub for chicken breast. Fairly easy to make and absolutely delicious.
Hey there! Thanks so much for trying out this recipe, I’m so glad you enjoyed it! 🙂 xTieghan
This was amazing!!! I am not a fan of mushrooms but I loved every bite. We eat mostly vegetarian so excluded the prosciutto. Will definitely make this again and again and again!
Hey Lindy! Thank you so much for giving this recipe a try, I’m so happy you enjoyed it! xTieghan
I would put my left foot in a panini press for this pasta.
Its fabulous, easy, quick, and delicious.
You need to make it
? Michael Scott, is that you?
Haha that is true dedication! So glad you are loving this recipe!! xTieghan
Made this tonight and it blew me away – the crispy, salty prosciutto was the most perfect addition. I didn’t have burrata but added some peas for a pop of color. I love your recipes, they are always so delicious!
Hey! Thank you SO much for trying out this recipe, I’m so glad you enjoyed it! xxTieghan
LOL! I was deciding whether or not I wanted to drive all the way into town to get the “fancy” cheeses that I don’t keep in stock at home, and this review just completely sold me haha. Will be whipping this up tonight or tomorrow 🙂
Delicious weeknight dinner! Once you’re prepped it’s nice and easy. We threw in some peas at the last minute for a little pop and color. Will definitely be having again!
Hi Kristen! I’m so happy you enjoyed this recipe, thanks so much for giving it a try! 🙂 xTieghan
So good, so simple. Delish,
Hey Liam! Thanks so much for trying out this recipe, I’m so glad you enjoyed it! ? xTieghan
This recipe is delicious! And sooo easy to make!! Haven’t been disappointed by a HBH recipe yet!
Hey! Thanks so much for trying out this recipe, I hope you loved it! Have a great week ? xTieghan
Loved this so much on this cold and rainy Saturday. The only thing I would do differently is add some extra pepper/spice. Thanks for another amazing recipe.
Hey! Thanks so much for trying out this recipe, I hope you loved it! Have a great week 🙂 xTieghan
Hands down one of my favorite recipes – This has quickly become one of our favorites!
Thanks so much Maranne! xTieghan
I made this and it was fantastic; I’ll definitely be making it again! Thanks, Tieghan ☺️ This was a real winner and perfect for a chilly fall day
However, the pasta was already super creamy and cheesy, so burrata just felt like overkill. I ended up saving mine for a different dinner, and I think I’ll save the money and skip buying burrata next time.
Oops, I forgot to leave a rating! 5 stars, of course.
Aw thanks so much! xTieghan
Hey! I’m so happy to hear you enjoyed this recipe! Thanks for trying it out and Happy Halloween! I also appreciate the feedback on the burrata as well! xTieghan
So good!! Made this last night and it was amazing. Will be making again!
Hey! I’m so happy to hear you enjoyed this recipe! Thanks for trying it out and Happy Halloween! xTieghan
We made this last night and it was absolutely delicious and made for amazing leftovers the next day. THANK YOU!!!
Happy Thursday! So glad this recipe was enjoyed and thanks for making it! xTieghan
We made this for dinner last night, and HBH does it again! 100% recommend! We did use more broth when adding the pasta, but then the dish was a tad runny, so next time, will likely follow the recipe to a T so it is a litle less runny. Great recipe!!
Happy Thursday! So glad this recipe was enjoyed and thanks for making it! xTieghan
So – I’m not a huge fan of thyme and didn’t really connect that. Regardless, note that it’s VERY heavy – if I did it again I would probably ditch the gruyere or burrata and amp up the spice as opposed to relying so heavily on the time.
Amazing!!! I did need an extra cup of chicken stock and I subbed mushrooms for kale. Don’t forget to stir the pasta as it cooks. This helps distribute the liquid and cook evenly.
Hey Jenny, thanks for the feedback! I really appreciate it 🙂 xTieghan