There’s something about onions that are cooked in butter and wine that tastes unlike anything else. They are DELISH!
This one-pot French onion pasta with crispy prosciutto on top is my new obsession. What’s not to love about a one-pot meal? Skip the prosciutto if you want this to be a meatless Monday meal!
- 6 tablespoons butter
- 3 yellow onions, very thinly sliced
- 1-1/4 cups dry white wine, such as chardonnay or pinot grigio
- 3 cloves garlic, minced
- 2 cups mushrooms, sliced
- 2 tablespoons fresh thyme leaves
- 2 tablespoons fresh sage, chopped
- 3 cups low-sodium chicken broth
- 1 tablespoon Worcestershire sauce
- 1 pound rigatoni
- salt and pepper to taste
- 3 ounces prosciutto, torn
- 1/2 cup heavy cream
- 1 cup shredded gruyere cheese
- Preheat oven to 350ºF. Line a baking sheet with parchment paper. Arrange torn prosciutto in a single layer. Bake 10-15 minutes or until the prosciutto becomes crisp.
- Meanwhile, in a large pot, melt the butter, add onions and turn oven on to medium-high heat. Cook, stirring occasionally, about 10 minutes until softened.
- Slowly add 3/4 cup of the wine, 1/4 cup at a time, letting most of the liquid dissolve between additions. Continue to cook 10-15 minutes until the onions are deeply caramelized.
- Add the garlic, mushrooms, thyme, and sage. Season with salt and pepper and cook for an additional 3-4 minutes. Add remaining 1/2 cup wine, broth, Worcestershire sauce, and a pinch of salt and pepper. Increase heat to bring mixture to a boil.
- Add the pasta and stir frequently until pasta is al dente and liquid is absorbed, about 8-10 minutes. Stir in cream and gruyere. Remove from heat.
- Top pasta with crispy prosciutto, fresh thyme leaves, eat, and enjoy!