In a small bowl mix thinly sliced onion with lemon juice. Let this sit while you prepare the beans.
In a medium-sized skillet heat 3 tablespoons of olive oil over medium-low hear. Grate the garlic in the pan. Add rosemary, and stir for one minute. Add the beans and cook until warm (about 5 minutes). Mix in parsley and season with salt and pepper to taste.
To serve:
Add one spoonful of bean mixture to each slice of baguette and top with lemon-onions. Enjoy!
Notes
Adapted from: EveryDay with Rachael Ray, September 2012