Add evoo to large sauté pan and place over medium-high heat. Add onions and sauté for 20 minutes until caramelized and deep golden brown. Add garlic and cook for 2 minutes more until softened.

Reduce heat and add wine, scraping any brown bits from the bottom of the pan. Transfer onions to a bowl and stir in thyme, parsley, and cloves. Allow to cool.

Line a baking sheet with parchment paper.

Sprinkle a little flour on the countertop or surface and roll 1 disc of dough out into a ⅛-inch thick circle.

Scatter onions on dough and top with cheeses. Cut dough into 16 wedges. Roll each wedge toward the center starting from the wide edge.

Transfer rugelach to prepared baking sheet. Refrigerate for 30 minutes until firm.

Preheat oven to 375°F.

Bake rugelach at 375°F for 20 to 30 minutes, until the pastries are golden brown. Cool before serving.