Marinate the quail: season each quail to taste with salt and pepper, then toss with the olive oil, thyme and honey. Marinate for 6 hours, or up to one day.
Preheat a grill or make a hot fire. In a large bowl, toss the sliced onion with the vinegar and season with salt and pepper. Brush the baguette with plenty of olive oil.
Grill the quail over a hot fire until well browned on each side, about 4 minutes per side. Once cooked through, remove the quail to the bowl with the vinegar and toss gently. Let rest in the bowl while you grill the bread. The quail’s juices will form the dressing for the lettuces.
Grill the bread until browned on each side. Remove the quail from the bowl and cut in half. Toss the lettuces well with the drippings and vinegar and season with olive oil, salt and pepper. Mound the lettuces on a plate and place the quail on top. Serve with the grilled bread.
