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French Onion Pasta with Crispy Prosciutto

French Onion Pasta with Crispy Prosciutto
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French Onion Pasta with Crispy Prosciutto is a comforting and elegant dish that combines the rich, caramelized flavors of classic French onion soup with crispy, salty prosciutto and melted cheese, all tossed together with tender pasta. Perfect for weeknight dinners or special occasions, this recipe is easy to prepare using pantry-friendly ingredients, offering bold, layered flavors and a satisfying indulgence without complexity.

Ingredients

Scale

Main Ingredients

  • 3 large yellow onions, thinly sliced
  • 2 tablespoons olive oil or butter
  • 1/2 cup dry white wine or broth
  • 3 cups chicken or vegetable broth
  • 6–8 slices prosciutto
  • 12 ounces pasta (fettuccine, pappardelle, or tagliatelle)
  • 1 to 1 1/2 cups shredded Gruyère or Swiss cheese
  • 1 tablespoon fresh thyme leaves or mixed fresh herbs
  • Salt, to taste
  • Freshly ground black pepper, to taste

Optional Variations

  • For vegetarian version: omit prosciutto and add 1 cup sautéed mushrooms or caramelized shallots
  • Cheese swaps: fontina, mozzarella, or grated parmesan
  • Gluten-free pasta or spiralized vegetables instead of regular pasta
  • Herbs alternatives: rosemary or sage, 1 teaspoon fresh or dried
  • Spicy addition: red pepper flakes or smoked paprika, 1/4 teaspoon

Instructions

  1. Caramelize the Onions: Heat olive oil or butter in a large skillet over medium-low heat. Add thinly sliced yellow onions and cook slowly, stirring frequently, until deeply golden and sweet, about 30-40 minutes. This step creates the rich, flavorful base of the dish.
  2. Deglaze and Simmer: Pour in dry white wine or broth to deglaze the pan, scraping up all browned bits. Add chicken or vegetable broth and fresh thyme, then simmer gently for 10 minutes to blend the flavors into a fragrant onion broth.
  3. Cook the Pasta: Meanwhile, bring a large pot of heavily salted water to a boil. Cook the pasta according to package instructions until al dente. Drain, reserving 1 cup of pasta water for adjusting sauce consistency.
  4. Crisp the Prosciutto: In a separate dry skillet over medium-high heat, cook prosciutto slices until they turn crisp and lightly browned. Remove them and drain on paper towels to remove excess oil, ensuring maximum crunch.
  5. Combine and Cheese: Toss the cooked pasta into the skillet with the onion broth. Gradually add reserved pasta water as needed to create a luscious sauce that coats the noodles. Stir in shredded Gruyère or Swiss cheese until it melts completely, forming a creamy, nutty sauce.
  6. Finish and Serve: Plate the pasta, topping each portion with crispy prosciutto slices and a sprinkle of fresh thyme or herbs. Serve immediately while warm, cheesy, and gooey.

Notes

  • Patience is key when caramelizing onions to develop deep, sweet flavor—do not rush.
  • Reserve pasta water to adjust and enrich the sauce without thinning it too much.
  • Use thin, quality prosciutto slices for the best crispy texture and salty flavor.
  • Shred cheese fresh at home for superior melting and creaminess compared to pre-shredded options.
  • Avoid overcooking pasta; al dente texture helps it better hold the sauce and finish softening in residual heat.

Nutrition

Keywords: French onion pasta, crispy prosciutto pasta, caramelized onion pasta, comfort food, weeknight dinner, cheesy pasta, easy pasta recipe, gluten-free pasta

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