Caramelized onions, tender pasta, Gruyère, and crisp prosciutto in a one-pot French-inspired comfort dish.
# What You’ll Need:
→ Produce
01 - 4 large yellow onions, thinly sliced
02 - 2 cloves garlic, minced
03 - 2 tablespoons fresh thyme leaves or 1 teaspoon dried thyme
→ Meats
04 - 6 slices prosciutto
→ Pantry
05 - 2 tablespoons olive oil
06 - 2 tablespoons unsalted butter
07 - 9 ounces uncooked pasta, such as fusilli, penne, or rigatoni
08 - 1 tablespoon all-purpose flour
09 - 1 teaspoon sea salt, plus more to taste
10 - 1/2 teaspoon freshly ground black pepper
→ Liquids
11 - 4 cups low-sodium beef or vegetable broth
→ Dairy
12 - 1 cup grated Gruyère cheese
13 - 1/4 cup grated Parmesan cheese
# How to Make It:
01 - Heat olive oil and butter in a large Dutch oven or heavy-bottomed pot over medium heat.
02 - Add sliced onions with a pinch of salt. Cook, stirring frequently, for 20 to 25 minutes until deeply caramelized and golden brown.
03 - Stir in garlic and thyme. Cook for 1 minute until fragrant.
04 - Sprinkle flour over onions and stir to coat. Cook for 1 minute.
05 - Add uncooked pasta and pour in broth. Bring to a boil, then reduce heat and simmer uncovered, stirring occasionally, for 10 to 12 minutes or until pasta is al dente and most of the liquid is absorbed.
06 - While pasta cooks, preheat oven to 400°F. Arrange prosciutto slices on a parchment-lined baking sheet and bake for 8 to 10 minutes until crisp. Let cool, then crumble roughly.
07 - Stir Gruyère and half of the Parmesan into the pasta until melted and creamy. Adjust seasoning with salt and pepper.
08 - Divide pasta among serving bowls. Top with crispy prosciutto and the remaining Parmesan cheese.
