In a high-sided skillet, heat the butter and oil over medium heat. Add the onion, apple slices, salt, and pepper. Cook until the onion begin to soften, about 5 minutes. Add the vinegar, maple syrup and thyme. Reduce the heat to low and cook, stirring occasionally, until onion and apples are very soft, about 50 minutes.
Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Arrange the bread slices on a baking sheet in a single layer. Drizzle with oil and bake for 12 to 14 minutes until light golden. Remove the baking sheet from the oven and place the gorgonzola squares on top of the warm toasts. Spoon the confit on top of the cheese. Sprinkle with chopped thyme and serve.