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Cheesy One-Pot French Onion Pasta - French onion pasta: cook this rich and comforting one-pot dish. Featuring deeply caramelized onions, hearty mushrooms, and c

Cheesy One-Pot French Onion Pasta

French onion pasta: cook this rich and comforting one-pot dish. Featuring deeply caramelized onions, hearty mushrooms, and crispy prosciutto.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6
Calories 480 kcal

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
  • 1/2 cup heavy cream
  • 1 cup shredded Gruyere cheese
  • 4 ounces burrata cheese
  • 4 slices prosciutto

Instructions
 

  • 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.
  • Meanwhile, melt together the butter and onions in a large Dutch oven over medium-high heat. Cook, stirring occasionally until softened, about 10 minutes. Slowly add 3/4 cup of the wine, 1/4 cup at a time, until the wine cooks into the onions. Continue to cook another 10-15 minutes until the onions are deeply caramelized.
  • Add the garlic, mushrooms, thyme, and sage. Season with salt and pepper, cook another 3-4 minutes. Add the remaining 1/2 cup wine, the broth, Worcestershire sauce, and a pinch each of salt and pepper. Increase the heat to high and bring to a boil.
  • Add the pasta and stir frequently until the pasta is al dente and the broth has been absorbed, about 8-10 minutes. Stir in the heavy cream and Gruyere cheese. Remove from the heat.
  • Break the burrata over the pasta and gently stir. Top with crispy prosciutto. Eat and enjoy!

Notes

- For truly deep flavor, don't rush the caramelization of the onions. Low and slow heat is key. - When adding cheese, remove the pot from direct heat to prevent the sauce from breaking or becoming grainy. - If the sauce seems too thick, add a splash of reserved pasta water to loosen it to your desired consistency. - Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a little extra broth or water to revive the creaminess.
Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
Keyword french onion pasta