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. Add the pasta, stirring frequently until it reaches an al dente texture and the broth is absorbed, about 8-10 minutes.
05 -
Stir in the heavy cream and shredded Gruyere cheese until smooth. Remove from heat.
06 -
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.