To make balsamic reduction, cook balsamic vinegar with brown sugar in a non-stick pan on low heat till it thickens.
To make onion jam, heat butter and olive oil in another non-stick pan, add onion and sauté for one to two minutes. Add rosemary, salt and sugar, mix and cook on a low heat for fifteen to twenty minutes.
Put roasted pepper in a bowl, add garlic, dried thyme, salt, crushed peppercorns and olive oil. Mix well and set aside.
Put broccoli, thyme, pinenuts, garlic and salt in a blender jar and blend coarsely. Add olive oil and blend it again.
Remove the rosemary sprig from the caramelized onion jam and transfer it in a bowl.
To assemble spread a little broccoli pesto on each toasted baguette slice, put some roasted pepper mixture over it and then top it with caramelized onion jam.
Arrange them on a serving plate, drizzle balsamic reduction on top and serve immediately.