Very thinly slice half a large onion (use a mandoline if you have one).
Saute the onion for 15 minutes on a medium to low heat, stirring often with one tablespoon of butter, one tablespoon of olive oil and one tablespoon of balsamic.
Toast four slices of crusty French bread and top each slice (in this order) with: two tablespoons of goat’s cheese, one tablespoon of fig jam and a spoonful of the onions, a pinch of pine nuts, a drizzle of oil olive and salt and pepper to taste.