Apple and Onion Confit Crostini

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2 tablespoons unsalted butter, at room temperature

2 tablespoons extra-virgin olive oil

1 large onion, thinly sliced

1 green apple, such as Granny Smith, unpeeled, cored, and thinly sliced

1 red apple, such as Washington, unpeeled, cored, and thinly sliced

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1/4 cup apple cider vinegar

2 tablespoons maple syrup

1 tablespoon chopped fresh thyme leaves

1 French baguette, thinly sliced into 26 (1/4 to 1/2-inch thick) slices

Extra-virgin olive oil, for drizzling

3 ounces creamy gorgonzola cheese sliced into 26 (1/4-inch thick) 1-inch squares