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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!
This looks amazing. Would fontina be an okay substitute flavor profile wise?
Thanks so much Maddison! Sure, fontina would be delicious! Let me know how this recipe turns out:) xT
Could this be transitioned to a crockpot meal to serve a few hours after cooking? Or made in a pot then added to crockpot to stay hot
Hey Shea,
Sure, you could move it over to the crockpot and keep on warm:) I hope this recipe turns out well for you, please let me know if you have any other questions! xx
2nd year in a row cooking this as a fall meal. Highlight of this time of year for us !
Hey Jess,
Happy Friday!!🌻 I am so glad to hear that this recipe was enjoyed, thanks so much for trying it and sharing your review:) xT
This is the fifth recipe I’ve tried from this site and once again it turned out great. Might add some ground Italian sausage next time.
Hey Angie,
Happy Friday!! I am thrilled to hear that this recipe was a winner, thanks so much for making it and sharing your review:)
Made for dinner. Delicious, but is 4 servings, not 8.
Do yourself a favor and add the cheeses to the sauce before the pasta, so they can melt and blend well.
Hi there,
Thanks for giving this recipe a try and sharing your feedback! Glad to hear it was enjoyed:) Sorry about the servings! xx
Okay, everyone, like other commenters, I faced a problem with cooking the 1 pound of pasta properly in the amount of broth and wine that the recipe recommends. I actually anticipated this, since I had a similar issue with another pasta recipe here, the “Healthy Hamburger Helper,” where the pasta turned out too hard for me and didn’t really taste good until it was heated up in the microwave as leftovers.
I would recommend either cooking the pasta separately according to the package instructions and adding it to the sauce later, or being prepared with way more chicken broth than the recipe suggests. I had an extra carton of chicken broth and ended up using up one whole carton and part of the second one and cooking the pasta for way longer in order to soften it up properly. After that, though, the pasta ended up being soft enough and the flavor profile of the sauce was sooo tasty!
Hey there,
Happy Wednesday!👻 I love to hear that this recipe was enjoyed and appreciate you giving it a try and sharing your feedback! xx
I had the same liquid shortage for both the hamburger helper and this recipe. I ended up adding another cup to cup and a half to both recipes in order to have enough liquid to cook the pasta, but with that change both turned out smashingly. I made this one last night and it was ah-mazing. So flavorful and I used a sweet white wine because it’s what I had on hand and it really complimented the onions.
I make 2-3 of your recipes a week, love them. Tonight I am going to try the brown butter maple pumpkin bars.
Hey Dana,
Happy Wednesday! I love to hear that this recipe was enjoyed, thanks so much for making it and sharing your feedback! xx
It was divine! The layers of flavors in this dish all compliment each other so well!
Hey Mackenzie,
Happy Monday!🎃 I am thrilled to hear that this recipe was tasty for you, thanks a bunch for making it! xx
Is there a substitute to Gruyère that you would recommend for this dish? So excited to make it- thx!
Hey Katie,
Really any cheese you love will work here, asiago would be delicious! I hope this recipe turns out well for you, let me know if you give it a try! xx
Hi Tieghan,
This looks amazing! I don’t have a Dutch oven, is there a substitute item I could use instead? Love all your recipes and looking forward to trying this one!
Hi Kelly,
Any large pot will work for you! I hope this recipe turns out amazing, please let me know if you give it a try! xx
This recipe was surprisingly easy and so amazing! I had to save the leftovers for the next day and dreamt about it that night – 10/10 highly recommend!
Hey Stephanie,
Happy Monday!! I truly appreciate you trying this recipe and sharing your feedback, so glad it was enjoyed! xx
Any substitution suggestions for the mushrooms?
Hey there,
Another veggie you enjoy like zucchini would work well for you! Please let me know if you give the recipe a try, I hope you love it! xT
After reading some reviews I decided to add less pasta to the pot. I just added pasta until I didn’t think I could submerge any more in the liquid (~3/4 lb?) and that worked fine for me. I also used a French cocotte (it’s the closest I have to a Dutch oven) and it did take longer to caramelize the onions BUT I was able to fit this recipe in a pot that size. This recipe is delicious and worth trying at least once.
Hey Andrea,
Happy Friday!! I am thrilled to hear that this recipe was a hit, thanks a bunch for giving it a go and sharing what worked well for you!? xT
What would be a good substitute for the wine or would anything else drastically change the flavor?
Hey Shannon,
You could use broth in place of the wine! I hope you love this recipe, please let me know if you give it a try! xx
Hello from France!
This recipe is a hit within my cooking billboard! Thanks a lot by the way?
The potential issue about the wine and broth necessary to cook properly the pasta all depends on the the type and cooking time og those, which is different in France,UK, USA and so on….
Cooking is not a Sharp science we have to adapt?
Best regarde
Nicolas
Hey Nicolas,
Happy Monday!! Thanks a lot for making this dish and sharing your review, I am so glad it was enjoyed! Have a great week! xx
This recipe just doesn’t work out. There’s not enough liquid to cook a lb. of pasta no matter how you work it. Maybe it would work in the instapot? I’m writing this comment as I’m cooking this hoping I can salvage it and still serve my family dinner tonight.
Hi Jen,
Thanks for giving this recipe a try, sorry you are not enjoying it. It is key to stir frequently while the pasta is cooking to ensure it is all cooked. I hope this helps! xT
Next time I would cook the pasta separately then toss together at the end. I apprecieate trying to save me a pan to wash but it’s worth the frustration.
I had to add water because the pasta still wasn’t close to being done after 12 minutes and then when it was done the little remaining liquid was very soupy. I didn’t even use a full pound of pasta.
I used creme fraiche and fresh mozzarella because that’s what I had on hand and no one seems to have Burrata right now. I subbed an aged cheddar because my husband isn’t fond of gruyere. Even with all the cream swaps it was great flavor.
Don’t rush the caramelizing the onions. It should take roughly an hour if not more depending on how many onions if you’re doing it right. There’s a great tutorial I think by Alton Brown (?) about the science behind it.
Hi Andrea,
Thanks so much for trying this recipe and sharing your feedback, so sorry to hear you had some issues with the pasta cooking. xTieghan
Hi Tieghan! Amazing recipe, this is one of may favourite go-tos when I want to wow a crowd. Do you have any tips on burrata substitutes for this recipe? I often have trouble finding it.
Hey Anja,
Fantastic!! Thanks a lot for trying this recipe and sharing your review, I love to hear that it was enjoyed! Fresh mozzarella is great to use in place of burrata! ?Tieghan