One Pot French Onion Pasta with Crispy Prosciutto

If you’re craving comfort food that feels gourmet but doesn’t leave you with a pile of dishes, One Pot French Onion Pasta with Crispy Prosciutto is the perfect solution.

This dish combines the deep, caramelized flavors of classic French onion soup with the creamy indulgence of pasta—all finished off with salty, crisp prosciutto for an irresistible crunch.

It’s a weeknight dinner that tastes like a restaurant-quality meal with minimal effort.

Why You’ll Love This Dish

• One pot wonder: Everything cooks in a single pot, making cleanup quick and easy.

• Deep, savory flavor: Caramelized onions bring natural sweetness and richness.

• Balanced textures: Creamy pasta pairs beautifully with the crisp prosciutto topping.

• Elegant but simple: Perfect for family dinners or impressing guests.

Ingredients You’ll Need

• 4 slices prosciutto – baked until crispy

• 2 tbsp butter

• 2 tbsp olive oil

• 3 large yellow onions, thinly sliced

• 2 cloves garlic, minced

• 1 tsp fresh thyme (or ½ tsp dried)

• ½ cup dry white wine (optional, for deglazing)

• 4 cups beef or chicken broth

• 12 oz pasta (such as fettuccine or linguine)

• ½ cup heavy cream

• 1 cup shredded Gruyère cheese (or Swiss cheese)

• Salt and freshly ground black pepper, to taste

• Fresh parsley, for garnish

Step-by-Step Instructions

Crisp the prosciutto:
Preheat the oven to 375°F (190°C). Place prosciutto slices on a baking sheet and bake for 10–12 minutes, or until crisp. Set aside to cool, then crumble into pieces.

Caramelize the onions:
In a large pot or Dutch oven, melt butter with olive oil over medium heat. Add the sliced onions and cook slowly, stirring often, for 25–30 minutes until golden brown and caramelized. Be patient—the flavor develops here.

Add garlic and herbs:
Stir in garlic and thyme, cooking for about 1 minute until fragrant.

Deglaze:
Pour in the white wine (if using), scraping up any browned bits from the bottom of the pot. Let it reduce slightly.

Cook the pasta:
Add broth and bring to a boil. Stir in the pasta, reduce heat to medium, and cook uncovered, stirring occasionally, until the pasta is al dente and most of the liquid has been absorbed.

Make it creamy:
Stir in the cream and Gruyère cheese, mixing until the sauce becomes silky and coats the pasta. Season with salt and black pepper to taste.

Serve:
Plate the pasta, sprinkle with crispy prosciutto crumbles, and garnish with fresh parsley.

Tips & Variations

• Cheese swap: Try mozzarella, fontina, or parmesan if you don’t have Gruyère.

• Vegetarian option: Skip the prosciutto and use vegetable broth instead of chicken or beef broth.

• Extra richness: Add a splash of balsamic vinegar with the onions for more depth.

• Spicy twist: Sprinkle with red pepper flakes before serving.

Serving Suggestions

This dish pairs beautifully with a crisp green salad or roasted vegetables.

For drinks, a glass of dry white wine or sparkling water with lemon balances the richness of the creamy pasta.

One Pot French Onion Pasta with Crispy Prosciutto is the ultimate comfort meal that delivers bold, caramelized flavors with minimal fuss.

Whether you’re cooking for family or hosting friends, this recipe is sure to become a go-to favorite for cozy nights in.

One Pot French Onion Pasta with Crispy Prosciutto

A comforting, one-pot pasta recipe with caramelized onions, creamy sauce, and a crunchy prosciutto topping

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Prep Time 10 minutes mins

Cook Time 34 minutes mins

Total Time 44 minutes mins

Servings: 4

Course: Dinner, Main Course

Cuisine: French, Italian

Ingredients Method Notes

Ingredients

  

• 4 slices prosciutto
• 2 tbsp butter
• 2 tbsp olive oil
• 3 large yellow onions thinly sliced
• 2 cloves garlic minced
• 1 tsp fresh thyme or ½ tsp dried
• ½ cup dry white wine optional
• 4 cups beef or chicken broth
• 12 oz pasta fettuccine, linguine, or spaghetti
• ½ cup heavy cream
• 1 cup shredded Gruyère cheese or Swiss cheese
• Salt and freshly ground black pepper to taste
• Fresh parsley for garnish

Method

 

1. Preheat oven to 375°F (190°C). Place prosciutto on a baking sheet and bake 10–12 minutes until crisp. Remove, cool, and crumble.
2. In a large pot or Dutch oven, heat butter and olive oil over medium heat. Add onions and cook slowly for 25–30 minutes, stirring often, until golden and caramelized.
3. Add garlic and thyme, cooking for 1 minute until fragrant.
4. Deglaze with white wine (if using), scraping up any browned bits, and let reduce slightly.
5. Pour in broth and bring to a boil. Add pasta and cook uncovered, stirring occasionally, until pasta is al dente and most liquid is absorbed.
6. Stir in cream and Gruyère cheese until sauce is creamy and smooth. Season with salt and pepper.
7. Serve pasta topped with crispy prosciutto crumbles and fresh parsley.

Notes

• Swap Gruyère with parmesan, fontina, or mozzarella if preferred.
• For vegetarian: skip prosciutto and use vegetable broth.
• Add a splash of balsamic vinegar while caramelizing onions for deeper flavor.