The Complete Goat Cheese Croquette Recipe

This gastronomic preparation is based on three distinct components that blend to create a refined bite. The cheese base requires 200 grams of goat cheese, integrated into a béchamel prepared with 2 spoons of butter, the same amount of flour, and 250 milliliters of milk. This creamy sauce constitutes the heart of the croquette.

The sweet-and-sour accompaniment requires 2 finely sliced onions, sautéed in olive oil then caramelized with 2 spoons of sugar and balsamic vinegar. This contrast brings an unexpected depth of flavor that transforms a simple croquette into an elaborate culinary creation.

The crunchy garnish incorporates 50 grams of crushed walnuts, while the classic coating requires breadcrumbs, beaten egg, and frying oil. Seasoning with salt and pepper adjusts the final balance of flavors. This three-level architecture – creamy cheese, melting caramel, nutty crunch – reveals an accessible homemade recipe that rivals gastronomic versions served in restaurants.

Success lies in the methodical preparation of each element before their harmonious assembly.

Preparing the Caramelized Onion: The Crucial First Step

The transformation of the onions is the most delicate process of this recipe. In a wide pan, olive oil heated over medium heat welcomes the finely sliced rings. The initial cooking, under regular supervision, makes them translucent and tender, revealing their natural sweetness.

The addition of sugar and balsamic vinegar marks the decisive turning point. These two ingredients trigger a chemical reaction that transforms sugars into complex caramelized compounds. Cooking then continues with occasional stirring, allowing the onions to acquire that characteristic golden hue and the desired syrupy texture.

This step requires patience: rushing the process risks burning the sugars rather than caramelizing them. The final result – a sweet-and-sour confit with pronounced balsamic notes – must be set aside before incorporation. This preparation brings precisely that flavor contrast that distinguishes an ordinary croquette from a refined creation, where the slight bitterness of the goat cheese meets the candied sweetness of the onions.

The success of this caramelization directly conditions the final balance of flavors, setting the stage for the development of the creamy base that will house these elements.

Making the Goat Cheese Béchamel

Once the caramelized onion has cooled, the preparation focuses on creating the creamy base. In a saucepan, butter melted over medium heat receives the flour to form a roux. This initial step requires constant stirring for 1 to 2 minutes: the mixture must cook without browning, only developing its binding capacity.

The milk is incorporated gradually, poured in a continuous stream while whisking vigorously. This technique prevents the formation of dreaded lumps that would compromise the final texture. Cooking continues until a smooth and slightly thickened béchamel is obtained, which coats the spoon without running off.

Removing it from the heat marks the strategic moment: the 200g of crumbled goat cheese is then integrated into the hot sauce. The residual temperature is enough to melt the cheese without altering its organoleptic qualities. Vigorous mixing produces a homogeneous cheese cream with pronounced caprine notes, whose consistency will later allow for the shaping of the croquettes.

This creamy base constitutes the aromatic heart of the recipe, ready to receive the complementary elements that will transform this classic béchamel into a balanced gastronomic filling.

Final Assembly and Seasoning

The cooled cheese cream now welcomes the elements that orchestrate the final taste balance. The caramelized onion, whose sweet-and-sour aromas intensified while resting, is incorporated first into the béchamel. Its melting texture contrasts with the creamy goat cheese base, creating a first dimension of complexity.

The 50g of crushed walnuts bring the decisive touch: their crunch and woody notes break the dominant creaminess. This inclusion generates a third sensory layer, where the nutty profile dialogues with the caprine acidity and the caramelized sweetness of the balsamic vinegar.

Seasoning with salt and pepper closes this preparatory phase. Moderation is key here: goat cheese already possesses its own natural salinity, while the caramelized onion has concentrated its sugars. A few turns of the mill are enough to reveal the harmony of the three components without dominating their individual expression.

The resulting preparation has a malleable consistency, suitable for shaping. This enriched cheese mass embodies the sought-after synergy between the creaminess of the cheese, the melting of the onion, and the texture of the nuts. The mixture now awaits its passage through the breading stages that will give it its characteristic crunchy shell.