Red Onion Soup with Camembert Toast
Red Onion Soup with Camembert Toast

Ingredients

Method

  • 50ml red wine
  • 100ml boiling water
  • 425g red onion marmalade
  • 1 tbsp chopped chives
  • Salt and pepper
  • 4 slices ciabatta or similar
  • Olive oil
  • 50g camembert, sliced
  • Preheat the grill to medium. Add the red wine to a saucepan, and cook for 3 minutes. Add the chives, marmalade, and salt and pepper, and stir until incorporated.
  • Brush the ciabatta slices with olive oil, and top with the sliced camembert. Grill for a couple of minutes to melt the cheese, and then serve alongside the sticky sweet soup in small bowls. Heaven!
30 mins
1 serving
This recipe pairs perfectly with the Fetherston Dolcetto Rosé 2017 from King Valley, Australia.

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