Serves:
PREPARATION: Preheat oven to 350 degrees. Place the pinenuts on an ungreased cookie sheet and toast in oven until they are lightly golden on both sides, about 6 minutes. Heat the oil in a large skillet over medium heat. Add the onions and cook, stirring until the onions are lightly golden and soft, 10 – 12 minutes. Season then add sage, vinegar and sugar. Cook, stirring until the onions have rich, golden color 3 – 5 minutes. Stir in the pinenuts. Taste and adjust seasoning. Cool the onions to room temperature, then spoon over the toasted bread when ready to serve.
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