Pre heat your oven to 425F degrees and arrange a rack in the middle.

On a large sauté pan, heat one tablespoon of olive oil and the butter, over medium high heat, until the butter melts. Add the sliced onions, lower the heat to medium, and cook until translucent. Add the vinegar and the brown sugar. Cook, stirring occasionally, for about 30 to 45 minutes or until the onions caramelize. They should be a rich, browned color. If they start drying out while cooking, add a little water. Season with salt and pepper and reserve.

While onions are cooking, line a baking sheet with parchment paper and set the baguette slices, brushed with olive oil, on a single layer. Bring them to the oven and bake for 8 minutes or until golden and crisp. Remove from oven to assemble.

Assemble your crostini with the caramelized onions and a slice of coat cheese on each baguette slice.

Turn your broiler on and broil the crostini for 3 minutes, just so the goat cheese melts slightly.

Remove from oven, finish off by drizzling the honey (or jam) and garnishing with your favorite herbs (I used chives) and serve!