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Place the onions and oil in a nonstick 12 inch skillet and turn on high. Stir until onions begin to soften. Lower heat to medium-low and add honey, salt, pepper and thyme. Stir occasionally for 20-30 minutes until well caramelized. Discard the thyme.
In a medium skillet heat the oil over high heat until lightly smoking. Add the mushrooms, stir. Cook till golden on all sides. Add the thyme, garlic, salt & pepper and reduce heat to low. Stir occasionally for 20-30 minutes until well browned. Discard the thyme sprig.
Preheat the oven to 425 degrees F.
Open the puff pastry and keep in mind to keep it cold, so work relatively quickly. Cut the sheet into 12 pieces.
Spread a ½ tsp marscapone over the top of each.
Top with caramelized onion, a couple of mushrooms and finally a sprinkle of Parmesan cheese.
Place on a baking sheet and cook in oven for 12 minutes WITHOUT OPENING THE DOOR. Turn the pan and bake 3-5 minutes longer until puffy and golden brown.
Serve immediately.