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1
In a small saucepan, heat the Muscat to warm and pour it over the fig halves in a bowl.
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2
Let the figs stand 30 minutes to marinate.
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3
In a large heavy skillet over medium heat, add 2 Tbsps.
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4
of the olive oil.
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5
Add the sliced onions, then stir in sugar, thyme, salt and pepper.
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6
Reduce the heat to low, cover and slowly cook until the onions are golden brown, 35 to 45 minutes, stirring occasionally.
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7
Keep the onions warm.
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8
Brush both sides of the bread slices with 1 tablespoons of the olive oil.
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9
Grill until lightly toasted, about 1 to 2 minutes, then turn and toast 1 to 2 minutes on the other side.
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10
Keep warm.
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11
Drain the figs and place them on a paper towel.
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12
Brush the cut side of the figs with the remaining 1 tablespoons olive oil and put the figs cut-side down on a heated grill pan; cook 2 to 3 minutes until lightly browned.
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13
Turn the figs and grill another 2 to 3 minutes until the figs are tender yet retain their shape.
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14
Divide the warm caramelized onions onto toasted bread slices on a baking sheet.
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15
Top with shavings of manchego.
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16
Put the sandwiches under the broiler just until the cheese begins to melt, 1 to 2 minutes.
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17
Top each sandwich with three fig halves and a sprinkle of fleur de sel on each fig.
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18
Serve immediately.
