Description
This One Pot French Onion Pasta with Crispy Prosciutto is a rich and comforting dish that combines deeply caramelized onions, fragrant herbs, and tender pasta cooked in flavorful broth and wine. Topped with creamy burrata and crispy prosciutto, it’s a perfect blend of savory flavors and textures, ideal for a cozy family meal.
Ingredients
Scale
Main 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 to taste
- 3 ounces prosciutto, torn
- 1/2 cup heavy cream or milk
- 1 cup shredded gruyere cheese
- 4 ounces burrata cheese, at room temperature
Instructions
- Prepare the prosciutto: Preheat the oven to 350°F. Line a baking sheet with parchment paper and arrange the prosciutto pieces in a single layer. Bake for 10-15 minutes until the prosciutto becomes crispy. Remove and set aside.
- Caramelize the onions: In a large Dutch oven over medium-high heat, melt the butter and add the thinly sliced onions. Cook, stirring occasionally, for about 10 minutes until softened. Slowly incorporate 3/4 cup of the white wine, adding it in 1/4 cup increments, allowing it to cook into the onions. Continue cooking for another 10-15 minutes until the onions are deeply caramelized and rich in color.
- Sauté mushrooms and herbs: Add the chopped garlic, sliced mushrooms, fresh thyme, and sage to the caramelized onions. Season with salt and pepper. Cook for 3-4 minutes, stirring frequently to combine flavors.
- Add liquids and boil: 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 the mixture to a boil.
- Cook the pasta: Add the short cut pasta to the boiling liquid and stir frequently. Cook for 8-10 minutes until the pasta is al dente and most of the broth has been absorbed. Stir gently to prevent sticking.
- Finish with cream and cheese: Stir in the heavy cream (or milk) and shredded gruyere cheese until melted and creamy. Remove the pot from the heat.
- Serve: Break the burrata cheese over the hot pasta and gently stir to combine. Top the dish with the crispy prosciutto. Serve immediately and enjoy the creamy, savory flavors.
Notes
- You can substitute chicken broth with vegetable broth for a vegetarian option but omit prosciutto to keep it vegetarian.
- Use low sodium broth to better control the saltiness of the dish.
- For a lighter version, substitute heavy cream with whole milk or half-and-half.
- Caramelizing onions properly takes time but is essential for authentic French onion flavor.
- Keep stirring the pasta often during cooking to avoid it sticking to the bottom of the pot.
- Let burrata come to room temperature before adding to the pasta for better creaminess.
- Leftovers can be refrigerated for up to 3 days and reheated gently on stovetop.
Nutrition
- Serving Size: 1/8 of recipe (approx. 1.5 cups)
- Calories: 450
- Sugar: 6g
- Sodium: 480mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 19g
- Cholesterol: 55mg
