2 medium onions, halved and sliced about 1/8-inch thick
1 tablespoon packed brown sugar
3/4 teaspoon sea salt or kosher salt
1 tablespoon balsamic vinegar
2 tablespoons snipped fresh oregano
6 cups cherry tomatoes
3/4 cup all-purpose flour
1/4 cup cornmeal
1 1/4 teaspoons baking powder
1/4 teaspoon sea salt or kosher salt
1/4 cup butter, cut up
1/4 cup shredded cheddar cheese (1 ounces)
1/2 cup milk
In a 10-inch oven-going skillet, heat oil and butter over medium-low heat. Add onions, brown sugar and 3/4 teaspoon salt. Cover and cook for 10 to 15 minutes or until onions are very tender, stirring occasionally. Remove cover and turn heat to medium-high. Cook and stir for 5 to 10 minutes more or until onions are light brown. Remove from heat; carefully add vinegar. Stir in oregano. Transfer mixture from skillet to a bowl or plate and set aside.
Add tomatoes to skillet and roast in a 400 degrees F oven, uncovered, for 15 minutes or until tomatoes have popped and released their juices. Stir in reserved onion mixture.
Meanwhile, in a medium bowl combine the flour, cornmeal, baking powder, and 1/4 teaspoon salt. Using a pastry blender, cut butter into flour mixture until pea-size. Stir in cheese, then milk, until all dough is moistened.
Remove skillet from oven. Carefully drop dough onto tomato mixture in eight mounds, spacing mounds evenly. Bake about 20 minutes more or until a toothpick inserted into biscuits comes out clean. Cool on wire rack 10 minutes. Serve warm.