Peel the onions, cut them into halves and cook for 10 minutes in water, wine vinegar and sugar. Then finely chop one part and blend the other to obtain a cream. Soak the raisins in warm water. Cut the rustic bread into “tiles” and toast them in a pan with oil. Open the sardines like a book, flour them well on both sides, roll them and secure with a skewer and then bake in the oven at 200 degrees for 3/4 minutes. Toast the pine nuts. Place the sardine rolls, finely chopped onions, raisins and toasted pine nuts on the bread tile. Garnish the dish with the onion cream and fresh sprouts.