We all immediately think of the commonplace white, cocktail onions commercialised on television and we are a little disconcerted when a plate piled high with a dark and mysteruious mixture is put before us. Just try them and in this dish you will savour all the patience, experience and simplicity of Tuscan cuisine. Here we go again, talking about patience and time... A particular touch can be lent by eating them with fresh ricotta, ewe's milk cottage cheese: an unusual combination to dazzle and delight your taste.

Servings: 4-6

• 1 kg or 2 1/4 lb red-skinned onions
• 125 ml or 4 fl oz or 1/2 cup red wine vinegar
• 3 tablespoons olive oil
• 1 tablespoon sugar
• pinch of salt

Cut the onions into segments and blanche for a few minutes in a short copper pot, until all the juices have run out.

Add all the other ingredients together in one fell swoop, put over a low flame... and wait. While waiting, frequently stir the mixture and, little by little, it will change consistency and colour.

Three hours are necessary for good results (much, of course, also depends on the type of onion).