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To make the filling, heat oil and butter in a large skillet over medium heat. Cook onions, stirring occasionally, until caramelized, about 25 minutes. Add garlic and thyme, and cook until fragrant, about 3 minutes. Let cool.
Preheat oven to 375 degrees. In a large bowl, toss onion mixture, tomatoes, flour, and red-pepper flakes with 1 ½ teaspoons salt and some pepper.
Make the biscuit topping: Whisk together flour, baking powder, and 1 teaspoon salt in a bowl. Cut in butter with a pastry cutter or rub in with your fingers until small clumps form. Stir in cheese, then add cream, stirring with a fork to combine until dough forms. (Dough will be slightly sticky.)
Transfer tomato mixture to a 2-quart baking dish or 9x13 inch baking dish. Use an ice cream scoop or ¼ cup measuring cup to drop clumps of biscuit dough (about ½ cup each) over top in a circle, leaving center open. Sprinkle the top with remaining 2 tablespoons of cheese.
Bake until tomatoes are bubbling in the center and biscuits are golden brown, about 1 hour 10 minutes. Transfer to a wire rack. Let cool for 20 minutes before serving.