NC weather is so wacky. Last week, we had over six inches of snow on the ground. Don't laugh, y'all, in NC, six inches of snow is actually a huge amount and shuts down schools and businesses for a week. We wound up having a few snow days, and there's nothing better than a warm bowl of soup to fill your tummy when there's snow on the ground. My mom has always made a delicious homemade French Onion Soup. If you can imagine a 10-year-old slurping up onion soup, I was that child. It still makes me feel all warm and cozy when I think about it, and lucky for me, my husband enjoys this type of soup, which means that I get to make it for and enjoy it with my family.

Making soups from scratch might seem daunting, but it's a lot easier and healthier than you think. I mean, would you rather eat soup that's been sitting in a can, or make fresh soup at home? Is time a factor? It is for me! That's why I stick with soups that can be made in about 30 - 45 minutes, tops!

Here's what you'll need to make French Onion Soup at home:

1 Stick Unsalted Butter

2 Large, Onions (thinly sliced)

Salt and Pepper

1 Cup Red Wine (I use a Cabernet)

3 Tbsp All-purpose Flour

2 Qts Beef Broth (I like to use low sodium)

Sliced Crusty Bread (like a French Baguette or Italian bread)

Provolone Cheese

To Make the Soup:

Melt the stick of butter in a dutch oven and saute the onions until they are soft. I use low heat and cook my onions down for about 20 minutes. It's okay if they brown a little bit, but you don't want them burnt, so keep an eye on them.

Add the red wine to the onions. Reduce the heat so most of the wine is absorbed by the onions. Sprinkle with the flour and cook the flour out on low heat.

Slowly pour in the beef broth. Add salt and pepper to taste. Reduce to a simmer for 15- 20 minutes.

I made this pot of soup before leaving the kids with their sitter for about an hour. We left the soup simmering on low heat, which just gave it more time for the flavors to meld together.

When you're ready to enjoy your soup...

Add soup to oven-safe bowls. Be sure to leave room for added bread and cheese. Do not overfill the bowls.

Add sliced bread to the bowls of soup. Just lay it right on top- it will float on the soup. Hint- I like to pre-toast my bread to keep it from getting too mushy or soggy. Add Provolone cheese slices to the bowl (more is better!) and place soup bowls (on a baking sheet) in the oven, under the broiler for about 4 minutes on high. Toast just enough to get the cheese all melty and slightly browned.

Drool-Worthy Dinner!

This is some of the best soup I have ever made or eaten! It's absolutely my favorite soup. The onions are so creamy, and if you've made French Onion Soup, but never added the red wine, trust me, you want to try it this way! The wine just adds a layer of depth and deliciousness to the soup. All of the flavors from the beef broth, red wine, onions, and cheese work so beautifully together! The bread is a yummy, crunchy yet soft vehicle to get that soup into your tummy!

This is a family favorite that you can make ahead of time to enjoy later in the week or freeze!

I hope you'll give this yummy French Onion Soup recipe a try!