One Pot French Onion Pasta with Crispy Prosciutto Recipe

Let me tell you about this One Pot French Onion Pasta with Crispy Prosciutto Recipe—it’s honestly one of my favorite weeknight dinners to whip up when I want something comforting but still a little fancy. The rich, caramelized onions create this deeply flavorful base that melds so beautifully with the creamy cheese and that burst of crisp prosciutto on top. It’s kind of like French onion soup in pasta form, but way easier to make and clean up after (because, one pot, yay!).

You’ll find that this dish works especially well when you’re craving something cozy and impressive without spending hours in the kitchen. I love to make it when friends come over or even just for a laid-back friday night because it’s so satisfying and truly feels like a treat. Plus, who doesn’t want that perfectly crispy prosciutto to add a salty crunch?

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Ingredients You’ll Need

Each ingredient in this One Pot French Onion Pasta with Crispy Prosciutto Recipe plays an important role in layering flavors or adding texture. From the sweet onions to the earthy mushrooms and fragrant herbs, you’ll want to grab fresh, quality ingredients for the best results.

• Salted butter: I always use salted butter here since it helps with seasoning and gives that perfect richness for caramelizing onions.
• Yellow onions: The key player—thinly sliced to caramelize slowly, unlocking their natural sweetness.
• Dry white wine: Pinot Grigio or Sauvignon Blanc works best for that subtle tang and to deglaze the pan.
• Garlic: Chopped finely to blend in without overpowering the dish.
• Cremini or wild mushrooms: Adds earthiness and depth; cremini are my go-to for good texture.
• Fresh thyme leaves: A classic herb that pairs beautifully with caramelized onion flavors.
• Fresh sage: Provides a slight woodsy aroma that complements the mushrooms and prosciutto.
• Low sodium chicken or vegetable broth: Low sodium gives you control over seasoning so it’s not too salty.
• Worcestershire sauce: Just a hint gives an umami boost—trust me, don’t skip it!
• Short cut pasta: Something like penne or rigatoni; they soak up that gorgeous sauce well.
• Kosher salt and black pepper: Season carefully, tasting as you go.
• Prosciutto: Torn into bits and baked until crispy for that amazing salty crunch.
• Heavy cream or milk: Cream makes it luxuriously rich, but whole milk works if you prefer lighter.
• Gruyere cheese: Melty, nutty, and perfect for creamy pasta dishes.
• Burrata cheese: Soft and luscious; stir in at the end for an extra creamy texture and wow factor.

Variations

I like to tweak this One Pot French Onion Pasta with Crispy Prosciutto Recipe depending on the season or what’s in my fridge, and you should too! It’s a flexible base, so feel free to make it your own.

• Vegetarian version: I’ve swapped the prosciutto for crispy fried shallots or extra mushrooms, and it still gets rave reviews from my veggie-loving friends.
• Seasonal herbs: Sometimes I add rosemary or oregano in place of sage and thyme, especially in colder months for a different aroma.
• Different pasta shapes: Spiral or elbow pasta work great if you prefer a different texture or just want to use what’s on hand.
• Lighter dairy: Using whole milk instead of cream cuts down on richness but keeps it silky and comforting.

How to Make One Pot French Onion Pasta with Crispy Prosciutto Recipe

Step 1: Crisp the Prosciutto to Perfection

Preheat your oven to 350°F and line a baking sheet with parchment paper. Tear the prosciutto into a single layer on the sheet, making sure pieces don’t overlap. Bake for 10-15 minutes until the prosciutto is golden and crispy. Keep an eye on it because it can go from perfect to burnt pretty quickly. This crispy prosciutto is what adds that irresistible crunch and saltiness, so don’t skip this step!

Step 2: Slowly Caramelize the Onions

Melt the butter in a large Dutch oven over medium-high heat, then add your thinly sliced onions. Stir occasionally for about 10 minutes until they start to soften. Now for the secret: add 3/4 cup of wine slowly, in 1/4 cup increments, letting each addition absorb before adding the next. This slow addition helps deepen the flavor and aids the caramelization. Continue cooking for another 10-15 minutes until your onions turn a gorgeous, deep golden brown. If you rush this part, you’ll miss out on that sweet richness so be patient—it’s worth it!

Step 3: Build Layers with Mushrooms, Herbs, and Broth

Next, toss in the garlic, mushrooms, thyme, and sage. Season with salt and pepper, then cook for 3 to 4 minutes until the mushrooms soften. Pour in the remaining 1/2 cup of wine, the broth, Worcestershire sauce, plus a pinch more salt and pepper. Crank the heat to high and bring everything to a boil—this will be the flavorful cooking liquid for your pasta.

Step 4: Cook the Pasta in the Flavorful Liquid

Add your short cut pasta directly to the pot and stir frequently to keep the pasta from sticking to the bottom. Cook it for 8-10 minutes until the pasta is al dente and the broth is mostly absorbed. This method infuses the pasta with those delicious flavors instead of just coating it afterward. I usually taste the pasta at the 8-minute mark so it doesn’t get mushy.

Step 5: Add Cream, Cheese, and Burrata Finishing Touches

Once the pasta is done, stir in the cream and shredded gruyere cheese off the heat. The heat from the pot will melt the cheese beautifully. Then, gently break apart the burrata and fold it in, allowing its creamy center to melt into the pasta for extra decadence. Finally, top with your crispy prosciutto pieces. That contrast of creamy and crisp is just heavenly—I always wish I had more!

How to Serve One Pot French Onion Pasta with Crispy Prosciutto Recipe

Garnishes

I love sprinkling freshly chopped parsley or a light dusting of extra gruyere on top right before serving—it adds a pop of color and a bit more cheesy goodness. A drizzle of good-quality olive oil over the top can elevate the creaminess even more, making every bite feel luxurious.

Side Dishes

To keep things balanced, I often serve this pasta with a crisp green salad dressed with lemon vinaigrette or some roasted seasonal vegetables. A simple garlic bread also pairs wonderfully to soak up any leftover sauce—you won’t want to leave a drop behind!

Creative Ways to Present

For special dinners, I like to serve this pasta in individual shallow bowls, topped with a whole burrata cheese ball in the center and a few larger prosciutto shards artistically placed on top. It makes the presentation feel elevated but still approachable—like restaurant-quality without the fuss.

Make Ahead and Storage

Storing Leftovers

Store leftovers in an airtight container in the fridge for up to three days. I recommend keeping the crispy prosciutto separate and adding it fresh when you reheat the pasta to maintain that delightful crunch.

Freezing

I’ve found that this dish freezes okay, but because of the cream and cheese, the texture can change slightly. If you want to freeze, it’s best to do so before adding the burrata and prosciutto, then add those fresh when reheating.

Reheating

Reheat gently on the stovetop with a splash of broth or water to loosen the sauce and prevent it from drying out. Avoid microwaving if you can, but if that’s your only option, do it in short bursts and stir between intervals.

FAQs

Final Thoughts

This One Pot French Onion Pasta with Crispy Prosciutto Recipe holds a special place in my heart because it turns humble ingredients into something truly soulful and memorable. Once you try it, I’m confident you’ll keep it in your regular dinner rotation—easy enough for weeknights but special enough for company. So dust off your Dutch oven, grab some onions and prosciutto, and get ready to fall in love with pasta all over again!

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