Red onion soup with Camembert toast

Step 1

Preheat the grill to medium.

Step 2

For the soup, place the red wine into a small saucepan and cook over a medium heat for 2-3 minutes.

Step 3

Add the boiling water and marmalade and heat until warmed through, then stir in the chopped chives and season to taste with salt and freshly ground black pepper.

Step 4

For the toast, place the ciabatta slices onto a baking sheet, drizzle with olive oil and toast under the grill for four minutes or until golden-brown on one side. Turn over, top with the Camembert and place under the grill until beginning to melt.

Step 5

To serve, pour the soup into a bowl and top with the toast.