Preheat your Oven to 400°F. Pour the 2 pints cherry tomatoes into a Baking Dish. Drizzle with about half the ⅓ cup extra-virgin olive oil divided, scatter the sliced 5 cloves garlic thinly sliced over the top, and season with the ½ tsp red pepper flakes, ½ tsp dried oregano, ½ tsp freshly ground black pepper, and ½ tsp kosher salt plus more for pasta water. Toss everything together to coat.

Nestle the whole block of 8 oz block feta cheese do not crumble — keep whole block in the center of the 2 pints cherry tomatoes. Drizzle the remaining ⅓ cup extra-virgin olive oil divided directly over the 8 oz block feta cheese do not crumble — keep whole block. Transfer the dish to the Oven and bake for 35–40 minutes, until the 2 pints cherry tomatoes have burst and are jammy and the 8 oz block feta cheese do not crumble — keep whole block is soft, golden on top, and slightly puffed.

Peel and slice onions to about 1/8-inch thick — thin enough to cook quickly, thick enough to avoid scorching. Yellow or Spanish onions work best. Limit to 2 large onions per 12-inch Skillet to prevent steaming. Have your fat ready and keep a splash of water, broth, or wine nearby to deglaze if needed.

Heat a Skillet over medium to medium-high heat. Add butter, oil, or a mix and let it shimmer. Add sliced onions in large handfuls, stirring for 1–2 minutes per batch until they begin to soften — this prevents overcrowding. Once all onions are in, season with a pinch of salt. Cook over medium heat, stirring every few minutes, for 8–12 minutes total until soft, translucent, and lightly golden. To speed up softening, add 1/4 to ½ cup water or broth and cover; steam wilts the onions in a few minutes. Remove the lid once liquid evaporates and continue cooking uncovered. If the pan looks dry, deglaze with a splash of water, broth, or wine, scraping up any browned bits. Don't crank the heat — high heat burns the outside before the onions cook through.

Peel and slice onions to about 1/8-inch thick — thin enough to cook quickly, thick enough to avoid scorching. Yellow or Spanish onions work best. Limit to 2 large onions per 12-inch Skillet to prevent steaming. Have your fat ready and keep a splash of water, broth, or wine nearby to deglaze if needed.

Heat a Skillet over medium to medium-high heat. Add butter, oil, or a mix and let it shimmer. Add sliced onions in large handfuls, stirring for 1–2 minutes per batch until they begin to soften — this prevents overcrowding. Once all onions are in, season with a pinch of salt. Cook over medium heat, stirring every few minutes, for 8–12 minutes total until soft, translucent, and lightly golden. To speed up softening, add 1/4 to ½ cup water or broth and cover; steam wilts the onions in a few minutes. Remove the lid once liquid evaporates and continue cooking uncovered. If the pan looks dry, deglaze with a splash of water, broth, or wine, scraping up any browned bits. Don't crank the heat — high heat burns the outside before the onions cook through.