Crostini with Gorgonzola, Caramelized Onions, and Fig Jam

This recipe is great with dried figs and excellent with fresh ones. Gorgonzola goes great with sweet fig jam, but feta or any other soft, tangy cheese will do.
To make jam, remove the stems from the figs. Place the figs and juice in a food processor; chop until the figs are coarsely chopped. Combine the fig mixture, 2 cups water, syrup, and a pinch of salt in a medium saucepan; bring to a boil. Reduce the heat and simmer for 25 minutes or until thickened. Allow to cool completely.To prepare the onions, heat a large nonstick skillet greased with cooking spray over medium-high heat. Add the onion, vinegar, 1/2 teaspoon thyme, and 1/4 teaspoon salt; cover and cook for 5 minutes. Remove the lid and cook for 20 minutes or until the onion is dark golden brown, stirring occasionally. While the onions are cooking, add 1/2 cup of water, 1/4 cup at a time, to keep the onions from sticking to the pan.Spread 1 teaspoon of cheese on each slice of baguette. Sprinkle each slice with about 1 teaspoon of onion mixture and 1 teaspoon of jam. Sprinkle evenly with thyme leaves.