Fusion Flavors (Print Version)

Ingredients:

01 - 6 tablespoons salted butter.
02 - 3-4 medium yellow onions, thinly sliced.
03 - 1 1/4 cups dry white wine (such as Pinot Grigio or Sauvignon Blanc).
04 - 3 cloves garlic, chopped.
05 - 2 cups cremini or wild mushrooms, sliced.
06 - 2 tablespoons fresh thyme leaves.
07 - 2 tablespoons chopped fresh sage.
08 - 3 cups low sodium chicken or vegetable broth.
09 - 1 teaspoon Worcestershire sauce.
10 - 1 pound short cut pasta.
11 - Kosher salt and black pepper, to taste.
12 - 3 ounces prosciutto, torn.
13 - 1/2 cup heavy cream or milk.
14 - 1 cup shredded Gruyere cheese.
15 - 4 ounces burrata cheese, at room temperature.

Instructions:

01 - Preheat the oven to 350°F. Line a baking sheet with parchment paper and arrange the prosciutto in a single layer. Bake for 10-15 minutes or until the prosciutto is crisp.
02 - Meanwhile, in a large Dutch oven over medium-high heat, melt the butter and add the sliced onions. Cook, stirring occasionally, until softened, about 10 minutes. Gradually add 3/4 cup of the wine, 1/4 cup at a time, allowing it to cook into the onions. Continue cooking for another 10-15 minutes until you've used the full 3/4 cup of wine and the onions are deeply caramelized.
03 - Add the chopped garlic, mushrooms, thyme, and sage to the pot. Season with salt and pepper, and cook for an additional 3-4 minutes.
04 - Pour in the remaining 1/2 cup of wine, the broth, Worcestershire sauce, and a pinch of salt and pepper. Increase the heat to high and bring to a boil.
05 - Add the pasta, stirring frequently until it reaches an al dente texture and the broth is absorbed, about 8-10 minutes.
06 - Stir in the heavy cream and shredded Gruyere cheese until smooth. Remove from heat.
07 - Break the burrata cheese over the pasta and gently stir to combine. Top with the crispy prosciutto. Serve and enjoy!.

Notes:

01 - This one-pot pasta dish combines the deep, savory flavors of French onion soup with creamy pasta and crispy prosciutto.
02 - The caramelized onions add sweetness and depth, while Gruyere and burrata create a creamy finish.
03 - Top with crispy prosciutto for a perfect contrast in texture.

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