You should be able to obtain all of the fresh ingredients locally. If you are not near the coast, dulse seaweed can be bought in bags on the internet.
5 large onions
sliced 5 tbsp. butter (or oil)
12g dried dulse
4 thickish slices of sourdough bread, toasted
240g local Welsh cheese, grated
Salt and freshly-ground black pepper
Put dulse in a bowl, cover with water and set aside to re-hydrate for approx 10 minutes, then drain and reserve the liquid.
Melt butter in a large pan; add onions then cook slowly until onions are soft and golden brown. Chop the dulse finely and add to the onions. Sprinkle flour over top of onions and stir in until smooth. Cook and stir continually for a minute or so then slowly mix in the water until smooth and strained dulse water. Bring to a boil, season to taste, cover and cook for 30 minutes.
Divide the soup between 4 bowls. Float the toasted sourdough bread on top, and sprinkle the local cheese over the top. Put bowls under a pre-heated grill until cheese has melted and golden.
Serves: 2 people