Next Post
Salted Bourbon Apple Crumble Coffee Cake.
This post may contain affiliate links, please see our privacy policy for details.
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!
So incredibly delicious! This is the first recipe from your Instagram feed that I made and it didn’t disappoint! So flavorful and cozy for colder months.
Hi Claire,
Happy Friday!! I am so glad to hear this recipe was a winner, thanks for giving it a go:) xTieghan
I loved it! Really livens up a dull February weeknight 🙂 The flavor is both balanced and complex, I’m saving this to my potluck Pinterest board. I served the dish with some balsamic Brussels sprouts to round out the meal. I used shallot instead of onion, and only had dry Italian seasoning on hand, which was just ok. Fresh herbs would have been more amazing though.
Hey Phoebe,
Happy Friday!! I am thrilled to hear that this recipe was enjoyed, thanks so much for making it! xTieghan
I made this recipe tonight and it was absolutely amazing! A Perfect cold, Sunday night recipe! Thanks! 🙂
Hey Lauren,
Awesome!! I am thrilled to hear that this recipe was a winner, thanks a bunch for making it! xTieghan
This was a winner! I have a few picky eaters in my family and they couldn’t stop raving about how much they enjoyed this meal. The flavors are wonderful. Looking forward to making this again!
Hey Ann,
Happy Wednesday!! I am thrilled to hear that this recipe was enjoyed, thanks so much for giving it a go! xx
SO GOOD! Creamy and comforting and such big flavors. I didn’t have burrata or prosciutto and it’s still an incredible dish. So glad I found this one
Hey Joanna,
Awesome!! I am thrilled to hear that this recipe was a winner, thanks a bunch for making it! xTieghan
I live at 10,000 ft and could not get the onions to carmelize…cooked them for 30 min and they were starting to burn. Any suggestions?
Otherwise it was tasty!
Hi Linda,
So if they were starting to burn then you past the caramelization point. Just do it for a little less next time:) xTieghan
The flavors of this dish were phenomenal. I used fresh gluten free rigatoni which didn’t work out well for me. I will try again using boxed gluten free pasta (maybe even in the instant pot so the pasta cooks evenly). As a last resort I could make the pasta separately but feel like it would miss some of the flavors. I will find a way to make this work.
Hi Jen,
Thanks so much for giving the recipe a try. Yes, you definitely want to use dry pasta for this recipe, not fresh. Let me know how it turns out next time! xTieghan
Yum, yum, Yum! The burrata and crispy prosciutto is a must!
Hey Anneli,
Awesome! I love to hear that this recipe was enjoyed, thanks a lot for making it! xTieghan
Super delicious! Subbed spinach for the mushroom as we forgot to get some. Still turned out great. Will make again.
Hey Christine,
Fantastic!! I am so glad that this recipe was enjoyed, thanks a lot for giving it a try. Have the best week! xTieghan
Another delicious dinner! ? I did use more liquid again but I am using Italian dried pasta that comes in an 18 ounce size. Love your recipes!
Hey Lisa,
Happy Sunday! So glad to hear you enjoyed this recipe, thanks a lot for making it! xxT
Hi tieghan,
Could you use torn fresh mozzarella here instead of burrata? Or would it not have the same affect?
Hey Maura,
It won’t be as creamy, but it will totally work for you! I hope you love the recipe, please let me know if you give it a try! xTieghan
How big of a Dutch oven do I need? I have a 3.5 quart, will that be big enough?
Hi Talia,
I would say you need at least a 5 quart pot. Please let me know if you give the recipe a try, I hope you love it! xTieghan
I’d like to make this with homemade pasta (first time – wish me luck!), which only needs to cook for 3 minutes. Would it be okay to simply shorten the 8-10 minute pasta cook time, or should I plan to cook the dish longer at another point (e.g., before putting pasta in)? Thanks!
Hi Hannah,
Yes, I would definitely reduce your cook time if you are planning to use fresh pasta. Please let me know if you give the recipe a try, I hope you love it! xTieghan
AMAZING. I just didn’t have the burrata or prosciutto and I know I totally screwed up but it was still soo good. I need to buy prosciutto in bulk and freeze it to do a lot of your recipes 😉
Hey Holly,
Thank you so very much for giving this recipe a try, I love to hear that it was enjoyed! Happy Holidays!??
I have a large Sunday dinner every Sunday and love to try new recipes. I wanted you to know that we all LOVED this pasta. One of my guests said it was the best pasta she’d ever had. Be flattered as she is a pasta fiend. I didn’t use wine and subbed a 5o 5o mix of white wine vinegar and water. I alsoleft out the mushrooms as one of my guests was decidedly anti. Thank you ever so much. You made me look good. I love your recipes!
Hi Darla,
Awesome! I am thrilled to hear that this recipe was enjoyed, thanks a lot for making it. Happy Holidays!❄️ xT
I’d love to make this for Christmas Eve. Do you have any tips for making it ahead?
Hi Sallie,
You could make through step 3 and then finish when you are ready to serve. Please let me know if you give the recipe a try, I hope you love it! xTieghan