I absolutely love this One Pot French Onion Pasta with Crispy Prosciutto Recipe because it combines the deep, comforting flavors of French onion soup with the ease and heartiness of a one-pot pasta dish. When I first tried it, I was amazed at how the caramelized onions and savory herbs created such a rich sauce, while the crispy prosciutto added that perfect salty crunch you didn’t know you needed. This recipe gives you all that flavor complexity without a ton of fuss or cleanup.
You’ll find that this dish works wonderfully for cozy weeknight dinners or casual gatherings with friends. It’s just one pot, so you can invest your time in delicious flavors rather than juggling multiple pans. Plus, it’s the kind of recipe that fills your kitchen with those irresistible homemade aromas that make everyone ask when dinner will be ready.
Why You’ll Love This Recipe
- One-Pot Convenience: Minimal cleanup without sacrificing rich, layered flavors.
- Flavor Boost: Caramelized onions and fresh herbs create a deep, savory sauce.
- Crispy Prosciutto: Adds a salty crunch that elevates texture beautifully.
- Creamy Comfort: The addition of cream and melty cheeses makes it irresistibly indulgent.
Ingredients You’ll Need
These ingredients come together for a beautifully balanced dish, blending sweet caramelized onions, earthy mushrooms, and herbs with salty, crispy prosciutto and creamy cheeses. When shopping, look for fresh thyme and sage – they really brighten up the flavors here.
- Salted butter: The base for caramelizing onions, adds richness and depth.
- Yellow onions: Thinly sliced for optimal caramelization and natural sweetness.
- Dry white wine: I prefer Pinot Grigio or Sauvignon Blanc for its bright acidity that complements the onions.
- Garlic: Fresh and chopped to add a subtle punch of flavor.
- Cremini or wild mushrooms: Adds earthiness – feel free to mix types for complexity.
- Fresh thyme leaves: Gives a fragrant herbal note that’s essential here.
- Fresh sage: Aromatic and slightly peppery, it pairs so well with thyme.
- Low sodium chicken or vegetable broth: Use low sodium to control overall saltiness and enhance flavor layering.
- Worcestershire sauce: Just a touch for an umami boost that deepens the sauce.
- Short cut pasta: It cooks evenly and soaks up the sauce perfectly; penne or rigatoni work great as well.
- Kosher salt and black pepper: Always adjust to your taste for seasoning.
- Prosciutto: Torn and baked until crispy for contrast in texture.
- Heavy cream or milk: Cream gives the best richness, but milk can lighten it up.
- Gruyere cheese: Melts beautifully and adds a nutty flavor.
- Burrata cheese: Added at the end for creamy bursts that make every bite special.
Variations
I love customizing this One Pot French Onion Pasta with Crispy Prosciutto Recipe depending on the season or who I’m cooking for. Feel free to swap out ingredients or add your own flair – that’s part of the fun!
- Mushroom Swap: I sometimes use shiitake or portobello mushrooms for a meatier texture – my family goes crazy for the added umami.
- Vegetarian Version: Leave out the prosciutto and use vegetable broth; add a bit of smoked paprika for that smoky depth.
- Cheese Alternatives: If gruyere isn’t on hand, fontina or mozzarella melt nicely and keep it creamy.
- Wine-Free: Replace wine with extra broth and a splash of lemon juice to brighten flavors.
How to Make One Pot French Onion Pasta with Crispy Prosciutto Recipe
Step 1: Crisp Up the Prosciutto
Preheat your oven to 350°F. Line a baking sheet with parchment paper and arrange torn prosciutto pieces in a single layer. Bake for 10-15 minutes until they’re beautifully crispy. I always watch carefully around the 12-minute mark to avoid burning – they go from perfect to too dark fast!
Step 2: Caramelize the Onions to Sweetness
While the prosciutto crisps, melt the butter in a large Dutch oven over medium-high heat and add your thinly sliced onions. Cook them slowly, stirring occasionally, for about 10 minutes until soft and translucent. Then add the white wine in small increments (1/4 cup at a time), letting it absorb before adding more. This slow cooking unlocks those sweet, golden flavors that define the dish. Keep cooking another 10-15 minutes until the onions are deeply caramelized – this is honestly the heart of the recipe!
Step 3: Build the Flavor Base with Mushrooms and Herbs
Stir in the chopped garlic, sliced mushrooms, fresh thyme leaves, and sage. Season with salt and pepper, then cook for another 3-4 minutes until the mushrooms soften and everything smells irresistible. Next, pour in the remaining white wine, broth, and Worcestershire sauce. Bring everything up to a boil on high heat – this will be your cooking liquid for the pasta.
Step 4: Cook the Pasta Right in the Pot
Add your short cut pasta directly into the boiling broth. Stir frequently so the pasta cooks evenly and absorbs all those luscious flavors. It should be al dente and the liquid mostly absorbed in about 8 to 10 minutes. This technique means the pasta is infused with the sauce instead of just being coated – one of my favorite parts of the recipe!
Step 5: Finish with Cream, Cheese, and Burrata
Once the pasta is done, stir in the heavy cream (or milk if you prefer lighter) and shreddies of gruyere cheese until melted and creamy. Remove from heat and gently fold in torn pieces of burrata cheese—this adds a luscious, creamy texture that makes the dish truly decadent. Finally, sprinkle the crispy prosciutto on top and serve immediately while it’s warm and bursting with flavor.
Pro Tips for Making One Pot French Onion Pasta with Crispy Prosciutto Recipe
- Go Slow on Caramelizing: Patience with the onions pays off big time—don’t rush this step to avoid bitter or uneven flavors.
- Watch the Prosciutto Closely: It crisps up quickly; set a timer and stay nearby so you don’t burn this perfectly salty topping.
- Stir Frequently While Cooking Pasta: Prevent sticking and ensure even absorption of the broth by stirring often.
- Add Cheese Off Heat: Toss in cheeses once the pot is off the stove to keep them melty and creamy instead of overcooked or grainy.
How to Serve One Pot French Onion Pasta with Crispy Prosciutto Recipe
Garnishes
I love finishing this dish with a sprinkle of freshly chopped parsley for a burst of green and a bit of brightness. A light drizzle of good-quality olive oil right before serving also adds a lovely silky finish. If you want a little heat, a pinch of red pepper flakes works wonders.
Side Dishes
This pasta is hearty enough to stand alone, but I often serve it alongside a simple green salad with a lemon vinaigrette to cut through the richness. Crusty bread or garlic baguettes are perfect for mopping up any leftover sauce on your plate.
Creative Ways to Present
For special occasions, I’ve layered this pasta in individual shallow ramekins, then topped with extra cheese and broiled briefly for a melted, golden crust. It’s a simple touch that feels fancy and makes everyone at the table smile.
Make Ahead and Storage
Storing Leftovers
I store leftovers in an airtight container in the fridge and find they keep nicely for up to 3 days. Because the prosciutto can lose its crispness, I usually store it separately and sprinkle on fresh before serving again.
Freezing
I’ve frozen this pasta once or twice when in a pinch; just make sure to undercook the pasta slightly before freezing to avoid mushiness. Thaw overnight in the fridge and reheat gently on the stove with a splash of broth or cream.
Reheating
When reheating, I prefer warming it in a skillet over medium-low heat with a little bit of broth or milk stirred in to bring back the luscious creamy texture. The burrata doesn’t hold up well leftover, so I usually add fresh cheese on top if I’m reheating for a later meal.
FAQs
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Can I make One Pot French Onion Pasta with Crispy Prosciutto Recipe vegan?
Absolutely! Swap the butter for a plant-based alternative, use vegetable broth, omit the prosciutto, and replace the cream and cheeses with vegan versions. Fresh herbs and mushrooms will keep the dish flavorful and satisfying.
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What if I don’t have white wine on hand?
No worries! You can substitute extra broth and add a splash of lemon juice or apple cider vinegar to mimic the acidity and brightness wine provides. It won’t taste exactly the same but still delicious.
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How do I prevent my pasta from sticking when cooking in one pot?
Stir frequently, especially during the first few minutes of cooking, and ensure there’s enough liquid. If it starts getting too thick before the pasta is tender, add a bit more broth or water as needed.
Final Thoughts
This One Pot French Onion Pasta with Crispy Prosciutto Recipe has become one of my go-to dishes whenever I want something cozy but impressive with minimal fuss. I love how the flavors build layer by layer, and the texture contrast between creamy pasta and crispy prosciutto makes every bite exciting. I really encourage you to try it—you might just find it becomes a new family favorite like it did in my kitchen. Trust me, once you make it, you’ll want to keep it in your recipe rotation for those nights when you crave rich, comforting food without the stress.
Print
One Pot French Onion Pasta with Crispy Prosciutto Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 60 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Baking
- Cuisine: French
Description
A comforting and flavorful one-pot pasta dish featuring deeply caramelized onions, savory mushrooms, aromatic herbs, and creamy cheeses, topped with crispy prosciutto for a perfect balance of textures and tastes.
Ingredients
Produce
- 3-4 medium yellow onions, thinly sliced
- 3 cloves garlic, chopped
- 2 cups cremini or wild mushrooms, sliced
- 2 tbsp fresh thyme leaves
- 2 tbsp chopped fresh sage
Dairy
- 6 tbsp salted butter
- 1/2 cup heavy cream or milk
- 1 cup shredded gruyere cheese
- 4 oz burrata cheese, at room temperature
Pantry
- 1 1/4 cup dry white wine (Pinot Grigio or Sauvignon Blanc)
- 3 cups low sodium chicken or vegetable broth
- 1 tsp Worcestershire sauce
- Kosher salt and black pepper, to taste
Pasta & Meat
- 1 lb short cut pasta
- 3 oz prosciutto, torn
Instructions
- Prepare the Prosciutto: Preheat the oven to 350° F. Line a baking sheet with parchment paper. Arrange the prosciutto in a single layer. Bake for 10-15 minutes or until the prosciutto is crisp, then 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, until the onions are softened, about 10 minutes. Gradually add ¾ cup of the white wine in ¼ cup increments, allowing the wine to cook into the onions each time. Continue cooking for another 10-15 minutes until the onions are deeply caramelized.
- Sauté Vegetables and Add Liquids: Add the chopped garlic, sliced mushrooms, fresh thyme, and chopped sage to the pot. Season with salt and black pepper, and cook for another 3-4 minutes. Pour in the remaining ½ cup wine, 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.
- Cook the Pasta: Add the short cut pasta to the boiling broth mixture. Stir frequently until the pasta is al dente and most of the broth has been absorbed, about 8-10 minutes.
- Finish the Dish: Stir in the heavy cream and shredded gruyere cheese until melted and combined. Remove from heat. Break the burrata cheese over the pasta and gently stir it in to create a creamy texture. Top the pasta with the crispy prosciutto.
- Serve: Divide into bowls, serve immediately, and enjoy the rich flavors and creamy textures with the salty crunch of prosciutto on top.
Notes
- For a vegetarian version, replace the chicken broth with vegetable broth and omit the prosciutto or substitute with a plant-based crispy topping.
- Use dry white wine with good acidity like Pinot Grigio or Sauvignon Blanc to balance the rich flavors.
- To save time, caramelize onions the day before and reheat gently when ready to use.
- Ensure the prosciutto is spread out in a single layer on parchment for even crisping.
- Adjust salt carefully as the cheese and prosciutto add saltiness.
