In your deep oven-proof skillet saute slowly:
1 T olive oil
1 T butter
2-3 sweet or red onions, sliced thinly
(remember, the slower you cook them, the sweeter they are)
When the onions are soft and a bit colored, add:
(optional) 1 C sliced mushrooms, and cook a bit more
salt, pepper, & whatever herbs you wish (oregano is nice, as are rosemary or thyme)
1/2 C sharp cheese
Preheat oven to 400.
In a separate bowl, make scones (yes, I use a mix). If you like, add a bit of grated cheese and herbs to the scone mix. On a floured surface, shape the dough into a circle and press onto the onions.
Bake for 15 minutes and then turn oven down to 350. Bake for another 10 minutes or until scone is down.
Serve by setting a plate on top of the skillet and tipping it over. Then cut into pie shapes and serve onto the plates by lifting each piece and tipping it onto the plate, so it is scone side up.