- 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
- Ingredient info: Spanish chorizo is a pork-link sausage flavored with garlic and spices but milder than mexican chorizo; it's available at specialty foods stores and Spanish markets and from . Petit basque cheese is available at some supermarkets and at cheese stores.
- 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.