Heat 1 teaspoon oil in large nonstick skillet coated with cooking spray over medium heat. Add shallots, cook 10 minutes or until tender, stirring frequently. Stir in sage, thyme, pepper, and garlic; cook 2 minutes, stirring constantly. Add broth and beans, reduce heat to low. Cook 5 minutes or until most of liquid is absorbed. Remove from heat; cool to room temperature.
Place bean mixture, cheese, parsley, 2 tablespoons oil, and juice in a food processor; process until smooth.
Place about 3 tablespoons spread on each bread slice, top each with 2 onion slices.
Serving Size 2 sandwiches
Servings 0
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.