Baked Schloss with Melted White Wine Onions

By Faith Gorsky,

Prep time:  
Cook time:  Total time:  Yield: 8 servings


  • 3 tablespoons unsalted butter

  • 3 small yellow onions, peeled and sliced

  • ⅛ teaspoon salt

  • ⅛ teaspoon black pepper

  • ⅓ cup (80 ml) dry white wine

  • 1 (8 oz/226 g) wheel of Schloss cheese

  • Fresh thyme

  • 1 baguette, sliced


  1. Heat the butter in a large skillet over medium heat. Once melted, add the onion, salt, and black pepper and cook until starting to soften, about 5 minutes, stirring occasionally. Add the wine and cook until the liquid is evaporated and the onions are softened but not yet starting to caramelize, about 6 to 8 minutes more, stirring occasionally.

  2. Meanwhile, preheat the oven to 350F. Remove the Schloss from its plastic packaging and place it into the wooden box it came in; place this on a baking tray. Bake until the cheese starts to bubble around the outside, about 12 minutes.

  3. To serve, add a sprinkle of fresh thyme leaves to the top of the onions. Serve the cheese and onions along with sliced baguette.