Tomato Soup: Add the butter to a large pot over medium-low heat until melted.
Add in the onions and cook for 5–6 minutes before adding in the sugar.
Mix and cook for a further 7-9 minutes until browned.
Add in the garlic and cook for 1 to 2 minutes.
Pour in the tomatoes and stew for 5-6 minutes and then add in the balsamic vinegar.
Transfer the mixture to a blender and blend on high until smooth.
Add the soup back to the pot over low heat and stir in cream, salt, and pepper. Keep warm.
Grilled Cheese: Add the butter to a large grilled or frying pan over low heat until melted.
Add the brioche and cook for 1 1/2 to 2 minutes or until it is browned and toasted.
Flip the bread over and spread on the fig jam to two slices of bread.
Next, layer on 1 slice of cheddar, 1 slice of gouda, 1 slice of provolone and 1 slice of prosciutto over top of the fig jam. Repeat onto the other piece of bread with fig jam. Cook for 1 1/2 to 2 minutes or until it is browned and toasted.
Add the bread with nothing on it to the tops of the cheese and prosciutto.
Slice and serve.