1. Home
  2. Recipes
  3. Savory Onion Pasta

Savory French Onion Pasta

Featured in Pasta Perfection: Simple to Spectacular.

Creamy and rich, this French Onion Pasta with Crispy Prosciutto blends Italian and French flavors in one dish. Caramelized onions and Gruyere bring depth, burrata adds creaminess, and crispy prosciutto gives it that satisfying crunch. It's a one-pot creation, where pasta soaks up every bit of savory broth, making cleanup a breeze. A comforting crowd-pleaser for easy mealtimes.

Pin it Share it Send it Print it Jump To Recipe
A chef holding a plate of food.
Updated on Sun, 13 Apr 2025 11:06:45 GMT
Savory French Onion Pasta with Crispy Prosciutto Pin it
Savory French Onion Pasta with Crispy Prosciutto | linacooks.com
This Single Pan French Onion Pasta topped with Crunchy Prosciutto blends traditional onion soup tastes with hearty pasta goodness. The mix of sweet caramelized onions, gooey Gruyere, and silky burrata creates a bowl that's packed with cozy flavors – just what you need for a satisfying evening meal.

What You'll Need

  • Salted Butter: Adds a smooth taste that helps the onions brown beautifully.
  • Yellow Onions (cut thin): They're the key player, bringing sweet caramel notes that remind you of classic French soup.
  • Dry White Wine (try Pinot Grigio or Sauvignon Blanc): Gives a tangy kick that makes the onions taste even better.
  • Garlic (diced): Pumps up the flavor profile with its punch of aroma.
  • Cremini or Wild Mushrooms (sliced): Brings a woodsy taste that works great with the rich sauce.
  • Fresh Thyme Leaves: Adds a gentle herb flavor that nods to French cooking traditions.
  • Fresh Sage (diced): Gives a warm, almost peppery touch that plays well with sweet onions.
  • Low Sodium Chicken or Vegetable Broth: Creates the flavor-packed liquid that your pasta will soak up.
  • Worcestershire Sauce: Packs a savory punch that makes everything taste more intense.
  • Short Cut Pasta: Soaks up all the amazing flavors as it bubbles away.
  • Kosher Salt and Black Pepper: Basic flavor builders that pull everything together.
  • Prosciutto (ripped up): Turns wonderfully crisp in the oven, adding nice crunch to the soft pasta.
  • Heavy Cream or Milk: Makes everything smooth and velvety.
  • Gruyere Cheese (grated): Brings a nutty, rich taste that melts perfectly into the dish.
  • Burrata Cheese (not cold): Creates pockets of dreamy creaminess when broken over hot pasta.

Cooking Method

Step 1:
Get your oven hot at 350°F. Put parchment on a baking tray, spread out torn prosciutto pieces, and bake them until they're nice and crispy (about 10-15 minutes). Put them aside for later.
Step 2:
Grab a big Dutch oven, turn heat to medium-high, and melt your butter. Toss in all those sliced onions. Let them cook until they're soft (around 10 minutes), stirring now and then. Slowly pour in 3/4 cup wine, adding just 1/4 cup at a time. Let each splash cook down before adding more. Keep cooking for another 10-15 minutes until onions turn dark and sweet.
Step 3:
Mix in your chopped garlic, mushroom slices, thyme, and sage. Sprinkle with salt and pepper. Cook everything together for 3-4 more minutes until it smells amazing.
Step 4:
Add the last 1/2 cup of wine, pour in your broth and Worcestershire sauce, and add a bit more salt and pepper. Crank up the heat and wait for everything to start bubbling.
Step 5:
Drop in your pasta and stir it often. Cook until it's just tender but still has some bite, and most of the liquid has disappeared – about 8-10 minutes.
Step 6:
Turn down the heat, then stir in your cream and Gruyere until the cheese is all melty and everything looks creamy. Take the pot off the heat completely.
Step 7:
Tear up the burrata over your pasta and gently fold it in. Scatter those crispy prosciutto bits all over the top. Serve it right away while it's hot!

Serving and Storage Ideas

  • Enjoy this pasta piping hot with some fresh herbs sprinkled on top if you want.
  • Grab a loaf of crusty bread to mop up all that yummy sauce.
  • You can keep what's left in a sealed container in your fridge for up to 3 days.
  • When warming leftovers, do it slowly on the stove or in short bursts in the microwave. Add a splash of milk or broth if it looks dry.

Useful Advice

  • Want stronger onion taste? Throw in one more onion or let them cook down longer.
  • Don't have Gruyere? Fontina or Swiss work great too.
  • Going meat-free? Skip the prosciutto and use veggie broth instead.

Chef Wisdom

  • Julia Child always said to cook your onions slowly over low heat to get them extra sweet.
  • Jacques Pépin believes good-quality Gruyere makes all the difference for that perfect melt.
  • Ina Garten says to pour wine in slowly so onions can really soak up those flavors.

Irresistible Features

  • This meal mixes the warm taste of onion soup with indulgent pasta for something totally different.
  • The mix of Gruyere and burrata makes an incredibly silky sauce you'll crave again.
  • Everything cooks in one pot, so cleanup's a breeze whether it's Tuesday night or a special dinner.

Other Ways to Make It

  • Try adding a bit of balsamic vinegar when cooking your onions for extra richness.
  • Want some heat? Throw in some red pepper flakes while the pasta cooks.
  • Long pasta fans can use spaghetti or fettuccine instead of short shapes.

Savory Onion Pasta

French onion soup meets pasta in this creamy one-pot dinner, complete with crispy prosciutto for a simple, delicious twist.

Prep Time
20 Minutes
Cook Time
30 Minutes
Total Time
50 Minutes
By: Paolina

Category: Pasta

Difficulty: Intermediate

Cuisine: Fusion of Italian and French flavors

Yield: 4 Servings (4 bowls)

Dietary: ~

Ingredients

01 6 tablespoons of salted butter.
02 Thinly slice 3-4 medium yellow onions.
03 1 1/4 cups of dry white wine (try Sauvignon Blanc or Pinot Grigio).
04 Chop up 3 garlic cloves.
05 Slice 2 cups of cremini or wild mushrooms.
06 2 tablespoons of fresh sage, finely chopped.
07 Pick 2 tablespoons of thyme leaves.
08 3 cups of low-sodium vegetable or chicken broth.
09 1 teaspoon of Worcestershire sauce.
10 Get 1 pound of short pasta.
11 Add Kosher salt and black pepper, as you like.
12 Tear 3 ounces of prosciutto into pieces.
13 Use 1/2 cup heavy cream or milk.
14 Grate 1 cup of Gruyere cheese.
15 4 ounces of burrata cheese, set at room temperature.

Instructions

Step 01

Heat your oven to 350°F. Lay out the prosciutto flat on a baking sheet lined with parchment. Let it bake for around 10-15 minutes until the edges turn crispy.

Step 02

In the meantime, put a large Dutch oven on medium-high heat. Toss in the butter and let it melt before adding the onions. Stir them now and then until they soften, about 10 minutes. Gradually pour in a little wine (about 1/4 cup at a time). Let it soak up and repeat until you've used 3/4 cup. Let the onions cook for 10-15 more minutes until caramelized to a rich brown color.

Step 03

Drop in the mushrooms, garlic, thyme, and sage. Season with salt and pepper and stir for another 3-4 minutes.

Step 04

Dump in the remaining wine (1/2 cup), broth, Worcestershire, and a sprinkle more of salt and pepper. Crank the heat to high and let it bubble. Add the pasta and stir regularly. It'll cook to al dente while drinking up most of the liquid in 8-10 minutes.

Step 05

Once the pasta is cooked, pour in the heavy cream and follow it with the Gruyere. Mix until it's creamy and smooth. Move the pot off the heat.

Step 06

Tear the burrata and spread it on top. Lightly fold it into the pasta, then scatter the crispy prosciutto bits over everything. Time to dig in!

Notes

  1. This dish puts together the bold flavors of French onion soup with the richness of creamy pasta and crispy prosciutto for a hearty meal.
  2. The sweetness from long-cooked onions pairs perfectly with Gruyere and burrata for a cozy finish.
  3. Crunchy prosciutto adds a fun texture contrast to every bite.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 680
  • Total Fat: 38 g
  • Total Carbohydrate: 60 g
  • Protein: 22 g