The Soignon Sainte Maure goat cheese log is a must have for successful baaaagels !
Peel and slice the onions. Place them in a saucepan with the honey and a bit of fat. Cook for 20 minutes over medium heat.
Pour a little bit of water about halfway through the cook time. The onions should be caramelized. Let cool.
Slice the bagels in half and toast them. Top with lettuce. Add the ham and then divide up the honeyed onions and pine nuts among the bagels.
Finish them off by adding 4 slices of the Sainte Maure goat cheese log and close.