Preheat oven to 180°C. Line two baking trays with baking paper.

Arrange baguette slices on tray and drizzle with a little olive oil on each side. Sprinkle with salt and bake for 8-10 mins, or until golden. Set aside to cool.

To make the agrodolce onions, warm olive oil in large frying pan over low-medium heat. Add onions to pan with pinch of salt and cook gently for 15-20 mins. Stir onions occasionally to ensure they aren't colouring too much - they should be soft and just beginning to caramelise.

Increase heat to medium and add vinegar, sugar, pine nuts and currants. Stir to coat onions and to help sugar dissolve. Allow to simmer for 5 mins, or until most of the liquid has evaporated. Take off heat and allow to cool briefly.

Stir through parsley and fennel fronds, then season to taste with salt. It should have a good balance of sweet and sour, feel free to add more vinegar or sugar to taste. Transfer to a bowl and set aside.

Spoon some stracciatella over a slice of toasted baguette then top with a spoonful of the agrodolce onions. Repeat with remaining stracciatella and agrodolce onions. Drizzle with some more extra-virgin olive oil, sea salt and fennel fronds.