This One Pot French Onion Pasta with Crispy Prosciutto is a rich, flavorful fusion of Italian pasta and French onion soup. Caramelized onions, Gruyere, and burrata combine for a creamy texture, while crispy prosciutto adds a perfect crunchy contrast. The pasta cooks directly in the broth, absorbing all the savory flavors and keeping the dish easy with minimal cleanup. Perfect for a comforting dinner, this recipe is sure to be a crowd-pleaser for any occasion.
This One Pot French Onion Pasta with Crispy Prosciutto is a comforting fusion of flavors inspired by the classic French onion soup. With caramelized onions, creamy Gruyere, and rich burrata, every bite is loaded with warmth and richness, making it a perfect choice for dinner.
INGREDIENTS
- Salted Butter: Provides richness and depth, essential for caramelizing the onions.
- Yellow Onions (thinly sliced): The star of the dish, adding sweetness and a deep, caramelized flavor that mirrors French onion soup.
- Dry White Wine (such as Pinot Grigio or Sauvignon Blanc): Adds acidity and complexity to the onions, enhancing their natural sweetness.
- Garlic (chopped): A classic aromatic that boosts the savory flavor of the pasta.
- Cremini or Wild Mushrooms (sliced): Adds an earthy note that complements the richness of the dish.
- Fresh Thyme Leaves: Provides a subtle herbal flavor, enhancing the French-inspired elements of the recipe.
- Fresh Sage (chopped): Adds an earthy, slightly peppery flavor that pairs well with the caramelized onions.
- Low Sodium Chicken or Vegetable Broth: Forms the base of the cooking liquid, adding depth without overpowering the other flavors.
- Worcestershire Sauce: Adds umami and complexity to the broth, bringing out savory notes.
- Short Cut Pasta: Cooks directly in the broth, absorbing the rich flavors of the dish.
- Kosher Salt and Black Pepper: Essential seasonings that enhance and balance the flavors.
- Prosciutto (torn): Baked until crispy, it adds a delicious crunch and savory contrast to the creamy pasta.
- Heavy Cream or Milk: Adds creaminess to the sauce, balancing the savory flavors.
- Gruyere Cheese (shredded): A nutty, flavorful cheese that melts beautifully into the pasta, adding richness.
- Burrata Cheese (at room temperature): Adds a creamy, luxurious finish when broken over the warm pasta.
INSTRUCTIONS
- Step 1:
- Preheat the oven to 350°F. Line a baking sheet with parchment paper, arrange the torn prosciutto in a single layer, and bake for 10-15 minutes, or until the prosciutto is crispy. Set aside.
- Step 2:
- 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, adding it in 1/4 cup increments and allowing it to cook into the onions. Continue cooking for another 10-15 minutes until the onions are deeply caramelized.
- Step 3:
- Add the chopped garlic, sliced mushrooms, thyme, and sage to the pot. Season with salt and pepper and cook for an additional 3-4 minutes until fragrant.
- Step 4:
- Pour in the remaining 1/2 cup of wine, the chicken or vegetable broth, Worcestershire sauce, and a pinch of salt and pepper. Increase the heat to high and bring the mixture to a boil.
- Step 5:
- Add the pasta, stirring frequently until it reaches an al dente texture and the broth has been mostly absorbed, about 8-10 minutes.
- Step 6:
- Reduce the heat, then stir in the heavy cream and shredded Gruyere cheese until the cheese melts and the sauce is creamy. Remove from heat.
- Step 7:
- Break the burrata cheese over the pasta, gently stirring it into the dish. Top with the crispy prosciutto for added crunch and flavor. Serve immediately and enjoy!
Serving and Storage Tips
- Serve the pasta hot, topped with extra fresh thyme or sage for garnish if desired.
- This dish pairs wonderfully with a side of crusty bread to soak up the creamy sauce.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- To reheat, warm gently on the stove or in the microwave, adding a splash of milk or broth if needed to restore the creamy texture.
Helpful Notes
- For a stronger onion flavor, consider adding an extra onion or extending the caramelization time.
- Feel free to substitute Gruyere with Fontina or even Swiss cheese for a slightly different flavor.
- For a vegetarian option, omit the prosciutto and use vegetable broth.
Tips from Well-Known Chefs
- Chef Julia Child recommended cooking onions slowly over low heat to bring out their natural sweetness.
- Chef Jacques Pépin suggests using high-quality cheese like Gruyere for a rich, creamy melt.
- Chef Ina Garten recommends adding wine gradually to allow the onions to absorb the flavors fully.
Why You'll Love This Recipe
- This dish combines the cozy flavors of French onion soup with creamy pasta, making it a unique comfort food.
- The Gruyere and burrata cheese create a luscious, creamy sauce that’s hard to resist.
- One-pot preparation makes this an easy, minimal-cleanup recipe for weeknights or special occasions.
Variations
- Add a splash of balsamic vinegar for extra depth of flavor in the caramelized onions.
- For a spicy kick, add red pepper flakes to the pasta while it cooks.
- Swap out the short-cut pasta for spaghetti or fettuccine if preferred.