First, slice the onion thinly. Then, place a pan over a medium heat and add the ghee.

Immediately add ½ tbsp of honey to the ghee. I used a light flowery one for this.

Add the onions and lower the heat. You're not sautéing the onions! You want them to cook slowly for them to caramelise. If it looks like they're getting crisp, pour some water on the onions — this helps soften them.

Once slightly browned and soft, add the remaining honey.

When a jammy texture is achieved, remove from the heat. Taste and adjust sweetness accordingly. Set aside to cool. While the onions are cooling, slice and pit the dates.

Once pitted, add a smear of mascarpone to one half of the inside of the date. Scoop some onions and fill in the other half.

Serve immediately and enjoy! This can be stored in the fridge for about 3-4 days.