Melted Cheese and Chorizo with Grilled Bread |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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. Bummer, they can't cater your Oscar party (they're already booked), but they've shared the recipe for one of their most popular dishes: melted petit basque cheese and chorizo dip 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 |
Directions:
1. 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.
2. 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.
3. Preheat oven to 450°F. 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.
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