Red onion soup with Camembert toast

Prep time less than 30 mins

Cook time less than 30 mins

Serves 1

Dietary Vegetarian

From Ready Steady Cook

Method

Preheat the grill to medium.
For the soup, place the red wine into a small saucepan and cook over a medium heat for 2-3 minutes.
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.
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.
To serve, pour the soup into a bowl and top with the toast.

1 tbsp chopped fresh chives

425g/15oz jar red onion marmalade

salt and freshly ground black pepper

olive oil

50ml/2fl oz red wine

50g/1Â¾oz Camembert, sliced

100ml/3Â½fl oz boiling water

4 slices ciabatta

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