Heat 1 tablespoon olive oil in a medium skillet over medium heat. Add the sliced onion and cook for 10 minutes. Add a pinch of kosher salt and continue cooking for 45 minutes, stirring occasionally and adjusting the heat to avoid burning. When caramelized, remove from heat.

Place an oven rack in the upper third of the oven, about 6 inches from the broiler. Heat the broiler on high. 

Place the Fontina cubes in an 8-inch cast iron skillet. Add the remaining two tablespoons of olive oil, garlic, thyme and rosemary.

Broil for 6 to 8 minutes until the cheese is bubbly and slightly browned. Remove from the oven and top with caramelized onions and a dollop of fig jam. Sprinkle with more rosemary and thyme to garnish. Serve hot, with bread.