One Pot French Onion Pasta with Crispy Prosciutto and Gruyère
This comforting one pot pasta transforms the classic French onion soup into a creamy, caramelised masterpiece topped with salty crispy prosciutto. Sweet spring onions melt into a rich broth while Gruyère creates an irresistible cheesy finish.
Ingredients
- 100g prosciutto slices
- 3 tablespoons butter
- 4 large yellow onions, thinly sliced
- 1 bunch spring onions, sliced (white and green parts separated)
- 4 cloves garlic, minced
- 2 tablespoons plain flour
- 120ml dry white wine
- 1 litre beef stock
- 1 tablespoon fresh thyme leaves
- 350g rigatoni pasta
- 150g Gruyère cheese, grated
- Salt and black pepper to taste
- Fresh parsley, chopped for garnish
Instructions
Preheat oven to 200°C. Lay prosciutto slices on a baking tray lined with parchment paper and bake for 8-10 minutes until crispy, ensuring internal temperature reaches 63°C. Set aside to cool and crisp further.
In a large deep pot or Dutch oven, melt butter over medium heat. Add sliced yellow onions and white parts of spring onions with a pinch of salt. Cook for 25-30 minutes, stirring occasionally, until deeply caramelised and golden brown.
Add minced garlic and thyme to the caramelised onions and cook for 1 minute until fragrant.
Sprinkle flour over the onions and stir for 1 minute to cook out the raw flour taste.
Pour in white wine and scrape up any browned bits from the bottom of the pot. Let simmer for 2 minutes.
Add beef stock and bring to a boil. Add rigatoni pasta, stir well, then reduce heat to medium. Cover and cook for 12-14 minutes, stirring occasionally, until pasta is al dente and liquid has reduced to a saucy consistency.
Remove from heat and stir in three-quarters of the Gruyère until melted and creamy. Season with salt and pepper to taste.
Serve topped with remaining Gruyère, crumbled crispy prosciutto, spring onion greens, and fresh parsley.
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