Heat olive oil or butter in a skillet over medium low heat. Add the sliced onions with a pinch of salt. Cook slowly, stirring occasionally, until the onions are soft, golden, and caramelized. This takes about twenty minutes. Set aside.

Preheat the oven to four hundred degrees Fahrenheit. Roll the puff pastry slightly on a floured surface. Cut into squares or rectangles and place on a parchment lined baking sheet.

Using a knife, lightly score a border about one half inch from the edge of each piece. Do not cut all the way through.

Spread a spoonful of fig jam inside the scored area of each pastry. Top with caramelized onions and slices of brie.

Bake until the puff pastry is golden and puffed and the cheese is melted. This usually takes about fifteen to twenty minutes.

Remove from the oven and sprinkle with fresh thyme. Serve warm.