This simple and versatile recipe is one of my favourites. It can be eaten either warm or cold, and, depending how it is served, is like two different dishes. It works well warm with roast beef or grilled fish, such as sea bass or sea bream. When cold, the onions with their sweet and sour caramelised sauce become like a relish which can be eaten with cheese or on bread.

Like many Italian Jewish dishes, it features raisins, which are not common in mainstream Italian cuisine. Both recipes use small white onions, which may be difficult to source in England, in which case I suggest using shallots, which work just as well. Be aware however that you need many onions/shallots, so try to find pre-peeled ones, even if frozen. Once cooked it lasts several days in the fridge.

Balsamic vinegar can replace the regular wine/cider vinegar. And the Marsala adds an extra sweetness to the dish. If you can't find kosher Marsala, you can use port or kiddush wine.

Preparation time: 45 minutes. Serves 6-8 as a side dish.

Recipe: Sweet and sour onions