2 tablespoons olive oil
1 yellow onion, thinly sliced
1 teaspoon sugar
1 teaspoon Champagne vinegar
4 ounces cream fresh goat cheese
1 ounce white Cheddar cheese, grated
1 ounce Gruyere cheese, grated
2 to 3 tablespoons truffle oil (see Cook's Note)
1 ounce pine nuts, toasted
4 slices sourdough bread
2 ounces (1/4 cup) clarified butter
Truffle oil can be found at gourmet food markets and online. The onions can be made up to 2 days ahead of time and reserved in the refrigerator.
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