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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
Cook Time 34 minutes
Total Time 44 minutes
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.