Melted Cheese and Chorizo with Grilled Bread

Before the success of Animal restaurant, the glowing New Yorker profile, and their new fish spot, Son of a Gun, Jon Shook and Vinny Dotolo Were upstart caterers to the stars. They've shared the recipe for one of their most popular dishes: melted petit basque cheese and chorizo dip with grilled bread. It is absolutely sumptuous.

2½ Tbsp. grapeseed oil, or other neutral oil, divided
2 cups white onions, chopped
1 cup leeks, packed, thinly sliced, white and pale green parts (about 2 small)
½ cup dry white wine
8 oz smoked Spanish chorizo, cut into 1/16" thick rounds
3 cups Petit Basque cheese or Gruyère cheese, coarsely grated
sourdough bread slices, grilled

Heat 1½ Tbsp. oil in large skillet over medium heat. Add onions; sauté until deep golden brown, stirring often and adjusting heat as needed to prevent burning, 25-30 minutes. Sprinkle with salt and pepper.

Meanwhile, heat remaining 1 Tbsp. oil in medium skillet over medium heat. Add leeks; sauté 3-4 minutes. Add ¾ cup water; cover and cook until leeks are tender, stirring often and adding more water by Tbsp. to moisten as needed, 10-15 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 (230°C/210°C fan, Gas Mark 8).

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.

Makes 4 servings.