Melted Cheese And Chorizo With Grilled Bread

• 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 Gruyere cheese
• Grilled sourdough bread slices
• Ingredient info:

1. Heat 1 1/2 tablespoons oil in large skillet over medium heat. Add onions; saute until deep golden brown, stirring often and adjusting heat as needed to prevent burning, 25 to 30 minutes. Sprinkle with salt and pepper.
2. Meanwhile, heat remaining 1 tablespoon oil in medium skillet over medium heat. Add leeks; saute 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.
3. Preheat oven to 450u0b0F. Divide onion-leek mixture among 4 small gratin dishes. Top mixture in each dish with chorizo slices, then cheese.
4. Bake until cheese melts and bubbles, about 15 minutes. Serve hot with grilled bread.

grapeseed oil, white onions, leeks, white wine, spanish chorizo, cheese, bread

Taken from www.epicurious.com/recipes/food/views/melted-cheese-and-chorizo-with-grilled-bread-364170 (may not work)