Tomato Cobbler

In a 10″ oven-going skillet, heat oil and butter over medium heat. Add onions, brown sugar and 3/4 tsp salt. Cover and cook for 10-15 minutes or until onions are very tender, stirring occasionally. Remove cover and turn heat to medium-high. Cook and stir for 5-10 min. more or until onions are light brown. Remove from heat; carefully add vinegar. Stir in oregano. Transfer to bowl. Add tomatoes to skillet and roast in a 400 degree oven, uncovered for 15 min. or until they have popped and released juices. Stir in reserved onion mix. Meanwhile, in a medium bowl, combine flour, cornmeal, baking powder, and 1/4 tsp salt. Using a pastry blender, cut butter into flour mix until pea-sized. Stir in cheese, then milk until all dough is moistened. Remove skillet from oven. Carefully drop dough onto tomato mix in eight mounds, spacing evenly. Bake about 20 min. more or until a toothpick comes clean from biscuit. Cool 10 min. Serve warm.

Olive oil 1T
Butter 1T
Onions 2, medium, halved and sliced thin
Brown Sugar 1 T
Salt 1 tsp
Balsamic vinegar 1T
Oregano 2T fresh
Cherry tomatoes 6 c
Flour 3/4 c
Cornmeal 1/4 c
Baking Powder 1.25 tsp
Butter 1/4 c cut up
Shredded Cheddar 1/4 c
Milk 1/2 c