To prepare jam, remove stems from figs. Place figs and juice in a food processor; process until figs are coarsely chopped.
Place fig mixture, 2 cups water, syrup, and dash of salt in a medium saucepan; bring to a boil. Reduce heat, and simmer 25 minutes or until thick. Cool completely.
To prepare onions, heat a large nonstick skillet coated with cooking spray over medium heat.
Add onion, vinegar, 1/2 teaspoon thyme, and 1/4 teaspoon salt; cover and cook 5 minutes. Uncover and cook 20 minutes or until onion is deep golden brown, stirring occasionally.
While onion cooks, add 1/2 cup water, 1/4 cup at a time, to keep onion from sticking to pan.
Spread 1 teaspoon cheese over each baguette slice. Top each slice with about 1 teaspoon onion mixture and 1 teaspoon jam. Sprinkle evenly with thyme leaves.