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One Pot French Onion Pasta with Crispy Prosciutto<\/p>\nOne Pot French Onion Pasta with Crispy Prosciutto<\/p>\n
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6 T. salted butter<\/p>\n
3-4 medium yellow onions, thinly sliced<\/p>\n
1 1\/4 C. dry white wine, such as Pinot Grigio or Sauvignon Blanc<\/p>\n
3 cloves garlic, chopped<\/p>\n
2 C. cremini or wild mushrooms, sliced<\/p>\n
2 T. fresh thyme leaves<\/p>\n
2 T. chopped fresh sage<\/p>\n
3 C. low sodium chicken or vegetable broth<\/p>\n
1 tsp. Worcestershire sauce<\/p>\n
1 lb. short cut pasta<\/p>\n
kosher salt and black pepper<\/p>\n
3 oz. prosciutto, torn<\/p>\n
1\/2 C. heavy cream or milk<\/p>\n
1 C. shredded gruyere cheese<\/p>\n
4 oz. burrata cheese, at room temperature<\/p>\n
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Preheat the oven to 350\u00b0 F. Line a baking sheet with parchment paper. Arrange the prosciutto in a single layer. Bake for 10-15 minutes or until the prosciutto is crisp. Meanwhile, melt together the butter and onions in a large Dutch oven over medium-high heat. Cook, stirring occasionally until softened, about 10 minutes. At this point, you’ll want to slowly add 3\/4 C. of the wine, 1\/4 C. at a time, until the wine cooks into the onions. Continue to cook another 10-15 minutes until you’ve used the 3\/4 C. of wine and the onions are deeply caramelized. Add the garlic, mushrooms, thyme, and sage. Season with salt and pepper, cook another 3-4 minutes. Add the remaining 1\/2 C. wine, the broth, Worcestershire sauce, and a pinch each of salt and pepper. Increase the heat to high and bring to a boil. Add the pasta and stir frequently until the pasta is al dente and the broth has been absorbed, about 8-10 minutes. Stir in the cream and gruyere cheese. Remove from the heat. Break the burrata over the pasta and gently stir. Top with prosciutto. Eat and enjoy!<\/p>\n","protected":false},"excerpt":{"rendered":"
One Pot French Onion Pasta with Crispy Prosciutto 6 T. salted butter 3-4 medium yellow onions, thinly sliced 1 1\/4 C. dry white wine, such as Pinot Grigio or Sauvignon Blanc 3 cloves garlic, chopped 2 C. cremini or wild mushrooms, sliced 2 T. fresh thyme leaves 2 T. chopped fresh sage 3 C. low sodium chicken or vegetable broth 1 tsp. Worcestershire sauce 1 lb. short cut pasta kosher salt and black pepper 3 oz. prosciutto, torn 1\/2…<\/p>\n