Melted Cheese and Chorizo with Grilled Bread

Name: Melted Cheese and Chorizo with Grilled Bread
Yield: 4 Servings
Ingredients: 2 1/2 tablespoons grapeseed oil, or other neutral oil, divided; 2 cups chopped white onions; 1 cup (packed) thinly sliced leeks (about 2 small; white and pale green parts only); 1/2 cup dry white wine; 8 ounces smoked Spanish chorizo, cut into 1/16-inch-thick rounds; 3 cups coarsely grated Petit Basque cheese or Gruyère cheese; Grilled sourdough bread slices

Jon Shook4 ServingsSource

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Melted Cheese and Chorizo with Grilled Bread

Ingredients

2 1/2 tablespoons grapeseed oil, or other neutral oil, divided

2 cups chopped white onions

1 cup (packed) thinly sliced leeks (about 2 small; white and pale green parts only)

1/2 cup dry white wine

8 ounces smoked Spanish chorizo, cut into 1/16-inch-thick rounds

3 cups coarsely grated Petit Basque cheese or Gruyère cheese

Grilled sourdough bread slices

Method

Heat 1 1/2 tablespoons oil in large skillet over medium heat. Add onions; sauté until deep golden brown, stirring often and adjusting heat as needed to prevent burning, 25 to 30 minutes. Sprinkle with salt and pepper.

Meanwhile, heat remaining 1 tablespoon oil in medium skillet over medium heat. Add leeks; sauté 3 to 4 minutes. Add 3/4 cup water; cover and cook until leeks are tender, stirring often and adding more water by tablespoonfuls to moisten as needed, 10 to 15 minutes. Add wine; cook uncovered until leeks are very soft, about 5 minutes longer. Sprinkle with salt and pepper. Combine onions and leeks in small bowl.

Preheat oven to 450°F. Divide onion-leek mixture among 4 small gratin dishes. Top mixture in each dish with chorizo slices, then cheese.

Bake until cheese melts and bubbles, about 15 minutes. Serve hot with grilled bread.