Tuesday’s Round of 32 brings France up against Sweden — one team riding a perfect group stage, the other looking to spring an upset. Here’s a dish from each side of the pitch.
🇫🇷 Quick French onion soup
Caramelized onions, beef broth, and a toasted gruyère-topped baguette — a quicker take on the French classic.
Serves 4
Ingredients
4 large yellow onions, thinly sliced
3 tbsp unsalted butter
1 tbsp olive oil
½ tsp salt
1 tsp sugar
2 garlic cloves, minced
½ cup dry white wine
6 cups beef stock
2 fresh thyme sprigs
1 bay leaf
8 baguette slices
1½ cups gruyère cheese, grated
Method
Start the onions. Melt the butter with olive oil in a large pot over medium heat. Add onions, salt, and sugar.
Caramelize slowly. Cook, stirring occasionally, for 35–40 minutes until deeply golden and caramelized.
Deglaze. Add garlic and cook for 1 minute. Pour in white wine and scrape up any browned bits from the bottom of the pot.
Simmer the broth. Add beef stock, thyme, and bay leaf. Bring to a simmer and cook for 20 minutes. Remove thyme and bay leaf.
Assemble. Preheat the broiler. Ladle soup into oven-safe bowls, top each with a baguette slice and a generous handful of gruyère.
Broil and serve. Broil for 2–3 minutes until the cheese is bubbling and golden. Serve immediately.
Tip: don’t rush the onions — low heat and patience is what gives this soup its deep flavor. A splash of sherry vinegar at the end brightens it up if you have some on hand.
🇸🇪 Swedish toast skagen
Open-faced shrimp toast with dill, lemon, and crème fraîche — an elegant Swedish bite ready in minutes.
Serves 4
Ingredients
1 lb small cooked shrimp, peeled
½ cup crème fraîche
2 tbsp mayonnaise
1 lemon, zested and juiced
2 tbsp fresh dill, chopped, plus extra for garnish
¼ tsp salt
⅛ tsp black pepper
8 slices rye or white bread
2 tbsp butter, softened
1 hard-boiled egg, sliced
¼ cup red onion, thinly sliced
Lemon wedges, for serving
Method
Mix the shrimp salad. In a bowl, combine shrimp, crème fraîche, mayonnaise, lemon zest and juice, dill, salt, and pepper. Toss gently to coat.
Chill briefly. Cover and chill for at least 15 minutes to let the flavors come together.
Toast the bread. Toast the bread until golden, then spread each slice with butter.
Assemble the toasts. Top each toast generously with the shrimp mixture.
Garnish with sliced egg, red onion, and extra dill.
Serve immediately with lemon wedges on the side.
Tip: toast skagen is traditionally served as an open sandwich starter — keep portions small since it’s rich. Swap mayonnaise for extra crème fraîche for a lighter version.
Which dish are you making before kickoff? Tag us in your plate.