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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.
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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 one-pot French onion pasta recipe.
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 large yellow onions take a second (or two) to really caramelize down on the stovetop. It can take a little more time than the usual thirty-minute start to finish dinner, but the depth of flavor is worth the wait.
So, start with sweet onions, butter, and a splash of white wine in the bottom of the pan.
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 broth 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, I used rigatoni. 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. No need to drain any pasta water. 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
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!
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
I wanted to love this. I wanted this to be AMAZING.
Unfortunately, it was not good. 😭 I had to cook the pasta (rigatoni) for 40 minutes and added 2x the amount of broth. The rnd result was… gross brown noodles with delicious prosciutto and burrata.
I’m also confused because my pasta turned out brown, yours looks normal. Also, there’s NO way that’s 4 onions in your pictures.
RIP to my Dutch oven (burnt) and $45!
Hi Catlin,
Thanks for trying this recipe and sharing your feedback. Sorry to hear you had issues. Did you stir frequently? That is really key for cooking the pasta. Again, my apologies that this recipe didn’t work for you! xT
Amazing! I only had spaghetti on hand, so I had to keep adding some hot liquid as I cooked it as it absorbed it all and was drying out. It tasted so good and I put extra burrata and prosciutto on top. Turned out so delicious! Ate two giant bowls and now I can’t move. 🙂
Hey Anna,
Wonderful!! I love to hear that you enjoyed this recipe! Thanks so much for your feedback and trying the recipe! Happy Thanksgiving! xT
This is a go to go us! We love it, however we sometimes keep it on the stovetop. But never once has it turned out bad!!! One of my favorite comfort dishes…and the noodles are always brown 😂
Thank you so much Ashley! xT
So so good! Only thing I added was some chopped grilled chicken, but other than that I followed the instructions exactly. This will become a regular dish in our household for sure.
Hi! So glad to hear you enjoyed the recipe! Thanks for trying it out! xT
How do you feel about Foods of Jane calling you out for stealing her recipe?
We didn’t like it. Pasta swelled up and there was no onion soup to enjoy. Just pretty starchy. The ending cheese gets lost. It is an expensive dish to make.
Oh no I’m so sorry about that! Is there anything I can do to help? xT
I don’t normally post reviews but felt like I needed to with this one. It was absolutely amazing. The best flavor!!!! We served it with a grilled steak. We will definitely make it again! For those making it I do think it takes a little longer than an hour, but well worth it. Make it for sure!
Wow thank you so much Kristi!! Love to hear this! xT
Hi! What do you recommend as an alternative for the heavy cream for someone with a lactose sensitivity?
Hi Roxana,
You could try using a dairy free milk that you enjoy:) Please let me know if you have any other questions, I hope you love this recipe! xT
I’ve made this several times now and it’s always a hit. The only thing I find I must do is add more broth. By the time the broth boils off, the pasta is still too hard. Going from step 3 to 4, I’ve also tried decreasing the temperature to a light boil in hopes it’ll absorb better. Is this something other folks have had to do? I typically end up needing almost twice the broth.
Hi Emily,
Happy Wednesday!! Thanks a bunch for testing this recipe and your comment, so glad to hear it was a hit! What kind of noodles are you using? That might have an affect:) xx
So good!! Very rich but that’s to be expected. I don’t have a Dutch oven but a regular large pot worked just fine. And there was a little more liquid (and time) required to cook the pasta but I just poured in a bit more wine and broth and it was great.
Hi Jenny,
Happy Friday!!☘️ Thanks a bunch for testing this recipe out and sharing your review, I’m so glad to hear it was delish! xx
Hi! Made this last night. Unbelievable! I did carmelize the onions in slightly covered pot for one hour in the oven at 400- after, added the wine. We had some left over Tuscan chicken we topped it with. Made two pots, one gluten free the other short pasta. Sooooooo good!
Hey Betsy,
Amazing!! So glad to hear that this recipe turned out well for you, thanks so much for making it! xT
The payoff vs. the effort just wasn’t there. Be prepared to add much more liquid than the recipe calls for. And it takes way too long tlo make. The pasta took 40 minutes to cook, not 8 minutes as stated in the recipe.
Hi Trish,
Thanks for giving this recipe a try and sharing your feedback, so sorry to hear it did not turn out well for you. Let me know how I can help! xx
I made this tonight for the second time for my family of 4, and cut it in half as it makes quite a bit. It was perfect! I did add about 1/4 cup extra chicken broth to fully cook the pasta, but I could have probably gotten away without it. This was delicious and will continue to be on our rotation. Thanks so much for another winner!
Hey Stacey,
Wonderful!! Thanks so much for giving this recipe a try, I love to hear that it was enjoyed! Thanks for your comment! xx
This is absolutely delicious! I have made it several times since discovering this recipe because it is that good! I love the addition of crispy prosciutto on top. Thanks for sharing this recipe!
Hey Lindsay,
Awesome!! I love to hear that this recipe turned out well for you and appreciate you giving it a try! xT
Hi!! I absolutely LOVE this recipe. It’s always a hit! I was thinking of making it for Christmas Eve, any ideas on how to make ahead of time (same day, just earlier in the day)? Thanks!
Hey Danielle,
Happy Monday!❄️🎄 I appreciate you making this recipe and sharing your review, so glad to hear it was enjoyed! I would just reheat on low when you are ready to serve! xT
I didn’t have prosciutto, but used bacon. this is GOOD!
Hey Rebecca,
Awesome!! Thanks a lot for making this recipe, I am so glad it turned out well for you! Have a great weekend!🎄⛄️