French Onion Soup Croquettes with Dijon Aioli

These croquettes combine the comforting flavors of French Onion Soup with creamy mashed potatoes and Gruyere cheese, all encased in a crispy breaded shell. Served with a tangy Dijon aioli for dipping.

Prep Time

25 minutes

Total Time

60 minutes

Calories

845 kcal

Difficulty

Medium

Equipment

5 items

Cost

£1.99/serving

Season:

☀️ Summer

Meal Type:

Snack•Soup•Bread

Cuisine:

French

Mood:

Comfort Food

Ingredients

Servings

1.5lbPotatoes(Russet or Yukon Gold)

£0.75

2largeYellow Onions(Thinly sliced)

£0.60

4tbspButter(Divided)

£0.50

1tspSugar

£0.01

0.3cupDry White Wine(Optional, can substitute with chicken or vegetable broth)

£0.75

4ozGruyere Cheese(Shredded)

£2.50

0.5cupAll-Purpose Flour(For breading)

£0.15

2largeEggs(Beaten)

£0.60

1cupPanko Breadcrumbs(For breading)

£0.70

2cupsVegetable Oil(For frying)

£0.80

0.5cupMayonnaise(For aioli)

£0.30

1tbspDijon Mustard(For aioli)

£0.15

1tspLemon Juice(Freshly squeezed, for aioli)

£0.05

To tasteSalt

To tasteBlack Pepper

0.5tspThyme(Dried)

£0.10

Total Cost

£7.96

£1.99 per serving

Instructions

1.
Peel the potatoes, cut them into even-sized pieces, and place them in a large pot. Cover with cold water, add a pinch of salt, and bring to a boil. Cook until tender, about 15-20 minutes. Drain well and return to the pot.
2.
While the potatoes are cooking, prepare the caramelized onions. Melt 2 tablespoons of butter in a large skillet over medium-low heat. Add the sliced onions, sugar, salt, and pepper. Cook, stirring occasionally, until the onions are softened and deeply caramelized, about 25-30 minutes. Add thyme during the last 5 minutes. Deglaze with white wine (if using) or broth, scraping up any browned bits from the bottom of the pan. Set aside to cool slightly.
3.
Mash the cooked potatoes with the remaining 2 tablespoons of butter until smooth. Stir in the caramelized onions, Gruyere cheese, salt, and pepper. Mix well to combine.
4.
Allow the potato mixture to cool slightly. Shape the mixture into small croquettes, about 1.5-2 inches in diameter. Place the croquettes on a baking sheet lined with parchment paper and refrigerate for at least 30 minutes to firm up.
5.
While the croquettes are chilling, prepare the Dijon aioli. In a small bowl, whisk together the mayonnaise, Dijon mustard, and lemon juice. Season with salt and pepper to taste. Refrigerate until ready to serve.
6.
Prepare the breading station. Place the flour, beaten eggs, and panko breadcrumbs in separate shallow dishes. Dredge each croquette in the flour, then dip in the egg, and finally coat with the panko breadcrumbs, pressing gently to adhere. Repeat for all croquettes.
7.
Heat the vegetable oil in a large skillet over medium heat until it reaches 350°F (175°C). Carefully add the croquettes to the hot oil in batches, being careful not to overcrowd the pan. Fry for 2-3 minutes per side, or until golden brown and crispy. Remove the croquettes with a slotted spoon and place them on a paper towel-lined plate to drain excess oil.
8.
Serve the French Onion Soup Croquettes warm with the Dijon aioli for dipping.

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My Notes

Nutrition Information

Nutrition per serving (300g)

845 kcal / 3535 kJ

Carbs

64g

25% of RDA

Fat

56g

80% of RDA

Protein

21g

42% of RDA

Detailed Breakdown

Fibre

6 g

20% of RDA

Sugar

15 g

17% of RDA

Sodium

520 mg

23% of RDA

Saturated Fat

25 g

125% of RDA

Chef's Tips

For a richer flavor, use brown butter to mash the potatoes.

If the potato mixture is too soft to form croquettes, add a tablespoon or two of flour or potato starch to help bind it.

You can freeze the un-fried croquettes for later use. Freeze them on a baking sheet until solid, then transfer them to a freezer bag. Fry them directly from frozen, adding a few minutes to the cooking time.

Adjust the amount of Dijon mustard in the aioli to your taste preference.

Cooking Equipment

Large skillet

Potato masher

Mixing bowls

Baking sheet

Shallow dishes for breading

Wine Pairings

No wine pairing suggestions available for this recipe.

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