Yield: 6 servings.

Vidalia Onion Jam:
2 cups chopped tomatoes
3 tablespoons extra-virgin olive oil, divided
1 tablespoon freshly squeezed lemon juice
Kosher salt and freshly ground black pepper
2 tablespoons unsalted butter
2 Vidalia onions, peeled and thinly sliced
2 garlic cloves, peeled and minced
2 tablespoons sugar
3 tablespoons white wine vinegar
2 tablespoons balsamic vinegar

Shortcakes:
Your favorite biscuits
1 (5.2-ounce) package garlic & herb Boursin cheese

For the jam: In a small bowl, toss tomatoes with 1 tablespoon of olive oil and the lemon juice. Season to taste with salt and pepper and set aside.

In a large skillet over medium-low, heat the butter and remaining 2 tablespoons olive oil.

Add onions, season with some salt and pepper, and cook until golden brown, stirring occasionally, about 10 to 15 minutes.

Add in garlic and sugar and cook for 1 minute.

Stir in vinegars, scraping up any browned bits, and cook until liquid has evaporated, about 5 minutes.

Let cool to room temperature.

For the shortcakes: Split each biscuit in half and spread some Boursin on both sides. Spoon some tomato mixture over each and top with a heap of onion jam.