2 teaspoons extra-virgin olive oil or butter, enough to coat the pan
1 yellow onion, sliced very thin
1 teaspoon balsamic vinegar
1 teaspoon sweetener of choice (honey or agave work well here)
Slice bread into 1-inch thick slices. If you have a large loaf, cut each slice in half. Grill or toast slices in the oven under the broiler until golden brown but still soft on the inside. Rub the ½ garlic clove on the bread slices as they come off the grill or out of the oven, while still warm. Let toast cool to room temperature while you caramelize the onions.
Make the caramelized onions: Heat the oil or butter in a medium nonstick pan over medium heat. Add thinly sliced onions and a pinch of salt and sauté until the onions start to turn translucent. Add the balsamic and sweetener and cook, stirring occasionally, until golden brown but not burnt, about 5-7 minutes. If onions are sticking to the bottom of the pan, add water a tablespoon at a time to loosen. Remove from heat and let cool for a few minutes.
Top each piece of bread with 1 tablespoon of ricotta, or enough to thickly cover the center of your bread slices. Add a dollop of fig jam (1-2 teaspoons) and a few caramelized onions and finish with a pinch of grated lemon zest and thyme leaves.
Recipe by Love and Lemons at https://www.loveandlemons.com/ricotta-fig-jam-bruschetta-carmelized-onions-thyme/