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
Scale
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
