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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!
Made this today and it was absolutely amazing! The sauce really coated the pasta and stayed creamy! Did substitute the cheeses for parmesan and Romano (because, well, budget) and it was still super tasty! Excited to try more!
Hi Marissa,
Happy Sunday! So glad to hear that this recipe was enjoyed, thanks for making it! xTieghan
Loved this recipe, made it for a few guests and they also loved it! Rich in flavor, would definitely make it again
Hi Amanda,
Awesome!! Thanks a bunch for making this recipe, I am so glad to hear that it was enjoyed! xTieghan
Tastes amazing! I do agree with the other comments that it needs way more liquid to cook the noodles. I kept having to add more broth every time I thought it might be ready, but otherwise super yummy flavor!
Hey Jane,
I love to hear that this recipe worked out for you, thanks a bunch for giving it a try! xTieghan
Amazing dish! My boyfriend and I adored this dish. All the right flavors of French onion soup in a pasta dish! Only differences for me were that it took almost 20 min to caramelize onions and then almost 5 cups of broth and much longer to cook noodles with everything in it. Still ended up wonderful! Love my HBH recipes!
Hey Lauren,
Awesome! It’s so great to hear that this recipe was enjoyed, thanks a lot for making it! Have the best weekend❄️ xTieghan
I found the same to be true. Much longer to caramelize the o ions and 5 cups of broth
This is the first recipe I made from browsing your site. My Husband loved it! My daughter said it was the best pasta she has ever had.
Hey Lauryn,
Happy Friday! I am thrilled to hear that this recipe was enjoyed, thanks to much for giving it a try!! xTieghan
Cozy and delicious! Only thing I would add is more prosciutto bc…boys like meat. Lol. But SO tasty and SO easy to cook while doing something else. Like having a conversation. Or doing laundry. Or cleaning the kitchen. (Which I did all three) and also cooking with wine so I can maybe have a glass…or 2. Excellent recipe! ❤️❤️
Hi Ashley,
Happy Sunday! Thanks for giving the recipe a try, I love to hear that it was enjoyed! xTieghan
Going to make this dish this weekend, but need to buy my first Dutch oven. Your recipe just says large, will a 6 quart work for this recipe? Thanks a ton!
Hey Bri,
Yes, a 6 quart dutch oven will work for this dish. I hope you love the recipe, please let me know if you give it a try! xTieghan
I made it last night! It was amazing and will for sure be making it again and trying more of your recipes!! Thank you for replying so quick too!
Hi Bri,
I love to hear that this recipe was enjoyed, thanks so much for giving it a try! Have a great week! xTieghan
This dish is so yummy!! I try not to cook pasta often, but this was worth every carb/calorie!! I have never actually cooked with white wine because I thought it was simply to fancy for what I was going for, but it is so easy and add greats flavor. Will be making again soon!
Ooops… 5 stars!!
Thanks again Merissa!
Hey Merissa,
I am thrilled that you enjoyed this recipe, thanks a lot for giving it a try. I hope you have an amazing week! xTieghan
Amazing results but timing is off. Much longer to caramelize onions plus more liquid required to fully cook pasta. So incredibly delicious!
Made this tonight and loved it! So much flavor! Doubled the burrata, because why not!
Hey! Thanks so much for giving this recipe a try, I’m so glad you enjoyed it! Happy Monday ? xTieghan
Made this for a girls night dinner and it was amazing! We added a little more wine and broth to finish cooking the pasta and it was perfection!
Hey Sophia! Thanks so much for giving this recipe a try, I really appreciate it! Happy Monday ? xTieghan
My sauce did not thicken! Any ideas as to why?
Other than that, incredible taste and recipe!
Thank you!
Hi! I’m so sorry about that! Is there anything you did differently while making this recipe? Thanks so much for trying it out! xTieghan
Any tips if you use gluten free pasta instead of regular pasta? I plan on making this tonight and can’t wait to try it.
Hi Shy! If you’d like, I would maybe suggest boiling the noodles separately to make sure they don’t get overcooked and mushy (I know gluten free noodles sometimes do that), and then still just follow the recipe like normal! Hope this helps 🙂 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
O.M.G.
This is probably one of the most delicious dishes I’ve ever made. Such good instructions! I did have to increase the liquid to get the pasta to cook through (probably 1/2 c white wine – the end of the bottle!). I did make one change. I despise sage (my mother used to make the WORST stuffing and always too much sage) so I did a combo of fresh thyme, rosemary and parsley and it was wonderful.
Thanks so much for giving this recipe a try Rebecca, I’m so glad to hear it was enjoyed! xTieghan
I made this and then I made it again the same month. It needs more liquid to get the pasta cooked. I used a combo of more broth and more wine. I also added 2 more onions the second time I made it. Absolutely delicious.
Hey Pam! Thanks so much for the feedback! 🙂 xxTieghan