Directions: Cobbler Filling

1. Heat 1 tbsp of olive oil and 1 tbsp of butter in a sauté pan. Add the sliced onion and cook until softened. Sprinkle with sugar and cook until the onion is lightly golden and caramelized, about 10 minutes. While waiting, prepare your tomatoes.
2. When the onion is golden, add the garlic and cook until softened. Add another tbsp of butter and, when it’s melted, sprinkle 3 tbsp of flour over the onion/butter mixture. Cook a minute then slowly pour in the soup to combine, ensuring there are no lumps.
3. Stir in the balsamic vinegar and the quartered tomatoes, and cook until the mixture is bubbly and the tomatoes are slightly softened. Remove from heat and stir in the grape tomatoes. Season the mixture with salt and pepper. Transfer to a baking pan and dot the tomatoes with a tbsp of butter.

Directions: Biscuit Topper

1. In a large bowl, combine 2 cups of all-purpose flour, 2 tsp baking powder, ¾ tsp salt and the herbs.
2. Cut a stick of very cold butter into small cubes. Use a fork or pastry cutter to mix in the butter until pea-sized. Stir in the cheese and then the buttermilk. Stir until a sticky dough forms, being careful not to overmix. You can use your hands to slightly knead the dough but do not work it so much that the butter melts.
3. Use a spoon or scoop to drop the biscuit dough evenly over the filling. You should have 8-10 biscuits on top of your cobbler.
4. Bake the cobbler at 375°F until the filling is bubbly and the biscuits are golden and cooked through, about 55 minutes. Let sit for about 10-15 minutes before serving. Enjoy!