Red onion soup with Camembert toast

Method

1. Preheat the grill to medium.

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

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.

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.

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