Prosciutto, Onion and Burrata Macaroni

The memories of walking into our Grandmothers house on a Sunday afternoon and welcoming scent of roasted onions that filled the house brings a smile to my face.   Although macaroni wasn't on her menu most of the time, onions almost always were.  Sundays, family and friends, is there anything better?
 

• ¼ lb. prosciutto, in pieces
• 1 stick butter
• 4 medium onions, sliced
• 1 c white wine
• 3 garlic cloves, chopped
• 2 c mushrooms, sliced
• 2 t thyme
• salt and pepper to taste
• 3 c chicken broth
• 1 t worcestershire sauce
• 1 lb. macaroni
• ¾ c heavy cream
• 1 c gruyere cheese, shredded
• 2 balls burrata cheese, room temperature

 
Line baking sheet with parchment paper and set aside.
 
Preheat the oven to 350 degrees.   
 
Place prosciutto on the prepared baking sheet in a single layer and bake for ten minutes.   Remove from the oven and set aside.
 
Place the butter and onions in a dutch oven over medium heat and cook for ten minutes.   Stir in the wine and cook for twenty minutes.   Stir in the garlic, mushrooms, thyme, salt and pepper.    Stir in the broth, worcestershire sauce and bring to a boil.   Stir in the macaroni and cook for ten minutes.   Stir in the cream and gruyere cheese and remove from heat.    Place the mixture on a large platter and top with pieces of burrata and prosciutto.   Serve with bread to absorb the juices.  Yum!