Heat the oil in a pan. Add the onions, sauté, add the figs, cook for a further 3 mins. Pour in the wine and reduce a little. Add the water, sugar and thyme, season with salt, simmer over a medium heat for approx. 30 mins. while stirring occasionally, allow to cool slightly, remove the thyme.
Charcoal/gas/electric grill: Grill the sliced bread over/on a very high heat for approx. 2 mins. on each side. Place the goats' cheese on the sliced bread, grill for approx. 1 min. Top with a little fig confit, sprinkle with thyme. Serve with the remainder of the confit.