Step 1) Heat oil and butter in a large skillet over medium high heat. Add onions; sauté until just tender, about 6 minutes. Add dates and almonds. Reduce heat to medium. Cook onions about 25 minutes, until golden brown in color, stirring often. Add garlic and 1/2 cup of the wine; cook and stir until most of the liquid evaporates, about 2 minutes. Sprinkle brown sugar, thyme and cinnamon over onions and sauté until soft and browned, about 10 minutes. Add remaining 1/2 cup wine; stir until evaporated, about 2 minutes. Add pepper and salt; cool.