Pan-Fried Sardines With Sweet-And-Sour Onions, Pine Nuts, And Raisins

By Sunset
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2 medium yellow onions

1 cup red-wine vinegar

1/3 cup golden raisins

2 pounds sardines, gutted, heads off*

1/3 cup all-purpose flour

1/3 cup olive oil, divided

About 1 tsp. kosher salt, divided

1/3 cup toasted pine nuts

3 tablespoons coarsely chopped flat-leaf parsley

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