No, that’s not a typo! Its a thicker stew-ish kind of soup and served with a hefty dollop of creamy mash rather than the usual gruyere-smothered baguette slice. Although there’s nothing stopping you from adding a little extra cheese to the top!
In a large stock pot, melt the butter and saute the onions gently over medium-low heat for 15-20 minutes or until golden brown.
Add the garlic and saute 2 minutes until starting to colour.
Add the flour and cook, stirring, about a minute.
Add the brandy/white wine or a little stock and stir until it thickens, then add the rest of the stock and the thyme. Simmer over low heat about 10-15 minutes until stoup is cooked through and as thick as you like it - add a little more stock if it isn't brothy enough.
Check here for seasoning - it will be totally dependent on what stock you use.
Serve the stoup around a respectable amount of cheesy mash and shake a little pepper over.
Cover the chopped potatoes with cold salted water in a pot and bring to a boil over high heat.
boil until the potato is tender, and then drain.
mash the potato with milk, salt and pepper, and gruyere or other cheese.