I absolutely love making this One Pot French Onion Pasta with Crispy Prosciutto Recipe because it combines all those cozy, comforting flavors into one effortless dish. It’s perfect for busy weeknights when you want to impress without spending hours in the kitchen, plus the caramelized onions add such deep, rich sweetness that just melts into the pasta.
When I first tried this recipe, I was amazed at how the prosciutto gets perfectly crisp in the oven, adding that salty crunch that balances so well with the creamy cheese and earthy mushrooms. You’ll find that this recipe fills the kitchen with amazing aromas and makes your dinner feel special every single time.
Why You’ll Love This Recipe
- One-Pot Convenience: Cut down on cleanup while still enjoying a rich, flavorful meal.
- Deep Caramelized Flavors: Slow-cooked onions provide a luscious sweetness that elevates the pasta.
- Perfect Crispy Prosciutto: Adds a delightful crunch and salty complement that your family will go wild for.
- Creamy, Cheesy Dream: Gruyere and burrata melt into the pasta creating a silky texture that’s irresistible.
Ingredients You’ll Need
Each ingredient in this One Pot French Onion Pasta with Crispy Prosciutto Recipe plays a special role—fresh herbs brighten things up, the wine adds subtle acidity, and quality cheeses make the dish luxuriously creamy. Here are some tips to get the best results when shopping:
- Salted butter: Use good quality butter for richer flavor and better caramelization.
- Yellow onions: Thinly sliced for that perfect melt-into-the-pasta caramelization.
- Dry white wine (Pinot Grigio or Sauvignon Blanc): Adds acidity and depth; pick something you’d enjoy drinking.
- Garlic: Freshly chopped to avoid overpowering bitterness.
- Cremini or wild mushrooms: Earthy mushrooms complement the caramelized onions beautifully.
- Fresh thyme and sage: These herbs give a fragrant, woodsy aroma that lifts the whole dish.
- Low sodium chicken or vegetable broth: To keep your seasoning in control and add savory depth.
- Worcestershire sauce: Just a splash adds complexity and a bit of umami magic.
- Short cut pasta: I like penne or rigatoni because the sauce clings well to the shapes.
- Kosher salt and black pepper: Essential seasoning to balance all those layers of flavor.
- Prosciutto: Torn and baked until crispy for wonderful texture contrast.
- Heavy cream or milk: Cream makes it richer, milk lightens it – your choice!
- Gruyere cheese: Melts beautifully with a slightly nutty character.
- Burrata cheese: Added at the end for extra creaminess and a touch of indulgence.
Variations
I love switching up this One Pot French Onion Pasta with Crispy Prosciutto Recipe to fit different moods or what I have on hand. Here are a few ways I like to personalize it—you should absolutely try whichever sounds good to you!
- Vegetarian Version: I’ve swapped the prosciutto for crispy roasted chickpeas, which adds crunch without meat.
- Herb Swaps: Sometimes I use rosemary instead of sage for a piney lift that pairs great with mushrooms.
- Cheese Variations: If gruyere isn’t available, fontina or mozzarella also melt wonderfully for a creamy finish.
- Wine-Free: You can skip the wine and use additional broth with a splash of lemon juice to keep that tangy brightness.
How to Make One Pot French Onion Pasta with Crispy Prosciutto Recipe
Step 1: Crispy Prosciutto Perfection
Preheat your oven to 350°F and line a baking sheet with parchment paper. Tear your prosciutto into pieces and arrange them in a single layer on the sheet. Bake for about 10–15 minutes until the prosciutto is crisp but not burnt – keep an eye on it after 10 minutes since ovens vary. I discovered this trick after trying pan-frying, but baking evenly crisps without the mess.
Step 2: Caramelize the Onions Slowly
Melt the butter in a large Dutch oven over medium-high heat, then add your thinly sliced onions. Stir occasionally and let them soften gently for about 10 minutes. Now comes the magic: add 3/4 cup of wine slowly—about 1/4 cup at a time—letting it cook into the onions between additions. This slow process caramelizes the onions deeply without burning, bringing that rich, sweet flavor we all crave. It usually takes another 10–15 minutes here, so patience pays off.
Step 3: Add Mushrooms, Garlic & Herbs
Stir in the chopped garlic, sliced mushrooms, fresh thyme, and chopped sage. Season with salt and black pepper. Cook for another 3–4 minutes. This boosts complexity and brings a woodsy aroma that makes the whole dish smell irresistible. I always use fresh herbs here—frozen just don’t give the same brightness.
Step 4: Combine Pasta and Broth
Pour in the remaining 1/2 cup wine, chicken or vegetable broth, and Worcestershire sauce with a pinch of salt and pepper. Crank the heat to high and bring it all to a boil. Now add your pasta and stir frequently, letting the pasta cook in the flavorful broth until it’s al dente and most of the liquid has absorbed—usually 8–10 minutes. Stirring often prevents sticking and helps the creamy sauce cling perfectly.
Step 5: Finish with Cream, Cheese & Burrata
Once the pasta is perfectly cooked, stir in the heavy cream (or milk) and shredded gruyere cheese until melted and silky. Remove the pot from heat, then gently fold in chunks of room-temperature burrata. Top everything with that crispy prosciutto you baked earlier—and get ready to dive in. The contrast of creamy, cheesy pasta with crispy prosciutto is just heavenly.
Pro Tips for Making One Pot French Onion Pasta with Crispy Prosciutto Recipe
- Take Your Time Caramelizing: Don’t rush the onions; slow cooking unlocks that deep flavor you’ll crave.
- Use Room Temp Burrata: It melts gently and blends beautifully without breaking into a watery mess.
- Stir Often During Pasta Cooking: Keeps pasta from sticking and helps sauce thicken evenly.
- Watch Prosciutto Closely: Crisps quickly in the oven, so pull it out as soon as it’s browned but not burnt.
How to Serve One Pot French Onion Pasta with Crispy Prosciutto Recipe
Garnishes
I like to finish this pasta with a sprinkle of fresh thyme and a crack of black pepper for extra aroma and bite. Sometimes I add a few torn basil leaves or a drizzle of good olive oil to brighten everything up. If you want a little zing, a squeeze of lemon juice right at the end is delightful and cuts through the richness beautifully.
Side Dishes
Because this pasta is so rich and flavorful, I like to keep sides simple and fresh. A crisp green salad with lemon vinaigrette is a perfect counterpoint. Roasted or steamed green beans or asparagus with a little garlic and olive oil also pair wonderfully. If you’re feeling indulgent, some garlic bread warmed in the oven never disappoints.
Creative Ways to Present
For special occasions, I’ve served this pasta in mini cast-iron skillets or ramekins, topped with a whole burrata ball for each serving—it’s as gorgeous as it is delicious. You can also layer the crispy prosciutto on top with a sprinkle of microgreens for a restaurant-style finish. Presentation makes a big difference and always impresses guests!
Make Ahead and Storage
Storing Leftovers
I usually store leftovers in an airtight container in the fridge for up to 3 days. The pasta absorbs the sauce and firms up, so it’s best to reheat gently with a splash of broth or milk to loosen it back up. I recommend keeping the crispy prosciutto separate and adding it fresh for maximum crunch.
Freezing
I’ve frozen this pasta successfully, but I avoid freezing the burrata since it can get watery. I freeze the pasta with cream and cheese, then thaw overnight in the fridge before reheating gently. The flavor and texture stay surprisingly good with a little care.
Reheating
To reheat, I warm the pasta over low heat on the stove with a splash of broth, stirring frequently. This melts the cheese and loosens the sauce without drying it out. Avoid microwaving if you can, as the texture can get grainy. Re-add the crispy prosciutto on top after reheating for the best experience.
FAQs
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Can I make One Pot French Onion Pasta with Crispy Prosciutto Recipe vegetarian?
Absolutely! Simply omit the prosciutto and Worcestershire sauce to keep it vegetarian-friendly. You can add additional mushrooms or crispy roasted chickpeas as a tasty substitute for that savory crunch.
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What’s the best pasta to use for this recipe?
Short cut pastas like penne, rigatoni, or even orecchiette work best because they hold onto the onion and cheese sauce beautifully. Avoid long, thin noodles since the one-pot cooking method uses flavorful broth that coats chunkier pasta shapes more effectively.
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Can I use milk instead of heavy cream?
Yes, you can substitute milk for heavy cream to lighten the dish a bit. Just be aware that the sauce will be slightly less rich and creamy, but still delicious, especially if you use whole milk.
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How do I prevent the onions from burning when caramelizing?
Stir the onions often and keep the heat at medium or medium-high, adjusting as needed if they start to brown too quickly. Adding the wine slowly helps deglaze the pan and prevents burning, resulting in sweet, deeply caramelized onions.
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Is it important to use fresh herbs?
Fresh herbs like thyme and sage give this recipe a bright, fragrant quality that dried herbs can’t fully replicate. If you only have dried, use about a third of the amount and add it earlier in the cooking process to allow flavors to develop.
Final Thoughts
This One Pot French Onion Pasta with Crispy Prosciutto Recipe has become a go-to comfort meal for me, not just because it tastes amazing, but because it’s so satisfying to make. It feels fancy, but honestly, it’s pretty straightforward—and you get that fantastic caramelized onion depth and crunchy prosciutto in every bite. I can’t wait for you to try it and make it your own family favorite too!
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One Pot French Onion Pasta with Crispy Prosciutto Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 8 servings
- Category: Main Course
- Method: Baking and Stovetop
- Cuisine: French
Description
This One Pot French Onion Pasta with Crispy Prosciutto is a comforting and savory dish that combines deeply caramelized onions, tender pasta, earthy mushrooms, and fresh herbs, all tossed in a creamy cheese sauce. Crispy baked prosciutto and creamy burrata cheese add an indulgent finishing touch to this flavorful and elegant meal that’s perfect for any occasion.
Ingredients
Base Ingredients
- 6 tablespoons salted butter
- 3-4 medium yellow onions, thinly sliced
- 3 cloves garlic, chopped
- 2 cups cremini or wild mushrooms, sliced
- 2 tablespoons fresh thyme leaves
- 2 tablespoons chopped fresh sage
- 1 pound short cut pasta
- kosher salt and black pepper, to taste
Liquids & Seasonings
- 1 1/4 cups dry white wine, such as Pinot Grigio or Sauvignon Blanc (divided)
- 3 cups low sodium chicken or vegetable broth
- 1 teaspoon Worcestershire sauce
- 1/2 cup heavy cream or milk
Cheese & Toppings
- 1 cup shredded gruyere cheese
- 4 ounces burrata cheese, at room temperature
- 3 ounces prosciutto, torn
Instructions
- Prepare Prosciutto: Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper. Arrange the torn prosciutto in a single layer on the sheet. Bake for 10-15 minutes until the prosciutto becomes crisp. Remove from oven and set aside.
- Caramelize Onions: In a large Dutch oven, melt the butter over medium-high heat. Add the thinly sliced onions and cook, stirring occasionally, for about 10 minutes until softened. Gradually add 3/4 cup of the white wine in increments of 1/4 cup, allowing each addition to cook into the onions before adding more. Continue cooking for another 10-15 minutes until the onions are deeply caramelized and fragrant.
- Sauté Vegetables and Add Herbs: Stir in the chopped garlic, sliced mushrooms, fresh thyme, and sage. Season with kosher salt and black pepper to taste. Cook for an additional 3-4 minutes, allowing the mushrooms to soften and the flavors to meld.
- Add Liquids and Bring to Boil: Pour in the remaining 1/2 cup white 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 rolling boil.
- Cook Pasta: Add the short cut pasta to the boiling liquid. Stir frequently to prevent sticking and cook until the pasta is al dente and the broth has mostly been absorbed, approximately 8-10 minutes.
- Finish with Cream and Cheese: Reduce heat to low. Stir in the heavy cream and shredded gruyere cheese until melted and well combined. Remove from heat.
- Add Burrata and Top with Prosciutto: Gently break the burrata cheese over the pasta, stirring lightly to incorporate some creaminess without fully melting the cheese. Finally, top the dish with the crispy prosciutto. Serve immediately and enjoy.
Notes
- For a vegetarian version, substitute the chicken broth with vegetable broth and omit the prosciutto or replace it with a plant-based crispy topping.
- If you prefer a lighter dish, use milk instead of heavy cream.
- Be sure to stir frequently when cooking the pasta in the broth to prevent sticking and ensure even cooking.
- Use freshly chopped herbs for the best flavor.
- Allow the burrata to come to room temperature before adding to the pasta to maximize its creamy texture.
Nutrition
- Serving Size: 1 serving
- Calories: 470 kcal
- Sugar: 8 g
- Sodium: 410 mg
- Fat: 21 g
- Saturated Fat: 11 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.1 g
- Carbohydrates: 53 g
- Fiber: 4 g
- Protein: 19 g
- Cholesterol: 55 mg
