Strata with Cipollini Onions and Arugula. Cheddar-Cauliflower Soup

Once again, these amazing recipes came from the Williams-Sonoma catalog. I'd never paid it attention before, but recently I was bored at my mom's house and flipped through it. Though the recipes are specifically designed to use their cooking products, they looked delicious. So I ripped them out and was very pleased!

Cipollini Onions are very sweet and small with a yellowish skin. They can be very difficult to find, even in specialty markets. If you can't find any (or can't afford them, as they're VERY expensive in off-season), go with Vidalia onions or the sweetest onion you have access to.

For the soup, if you don't have an immersion blender, let the soup cool and then ladle half of it into a regular blender or food processor and process until smooth. Set aside and repeat with second half. Return to pot, warm on low setting and then continue at the stage where cheese is added.
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Strata with Cipollini Onions and Arugula

2 Tbs. olive oil
3 oz. arugula
6 oz. cipollini onions, cut into 1/8" slices
2 garlic cloves, minced
6 eggs
1 3/4 cups half-and-half
2 1/4 oz. Asiago cheese, shredded
1 1/2 tsp. salt
3/4 tsp. freshly ground pepper
3 oz. French bread, cut into 1" cubes, crust on, dried overnight or toasted in oven

In saute pan over medium heat, warm 1 Tbs. oil. Add arugula; saute until just wilted, 2-3 minutes. Drain in colander.

In same saute pan over medium heat, warm 1 Tbs. oil. Add onions; saute until caramelized, about 15 minutes. Add garlic; saute until aromatic, about 1 minute. Remove from heat.

In large bowl, whisk together eggs, half-and-half, cheese, salt and pepper. Stir in bread, arugula and onions. Transfer to braiser (or oven-safe, nonstick pan); cover and refrigerate at least 1 hour or up to overnight.

Preheat over to 350 degrees F. Bake strata, uncovered, until golden brown and cooked through, about 1 hour. Let stand 5 minutes before serving.

Serves 6.
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Cheddar-Cauliflower Soup

2 Tbs. olive oil
1 yellow onion, diced
1 head cauliflower, about 2 1/2 lb., cut into florets
5 cups low-sodium vegetable broth (vegan chicken broth is delicious, as well)
2 cups heavy cream
2 tsp. kosher salt, plus more to taste
Freshly ground pepper, to taste
8 oz. white cheddar cheese, shredded
Toasted crusty bread for serving

In large Dutch oven (or large stock pot) over medium-high heat, warm oil. Add onion; cook, stirring occasionally, until tender, 5-7 minutes. Add cauliflower; cook, stirring occasionally, until light golden brown, about 5 minutes. Add broth, cream, 2 tsp. salt and pepper; bring to a boil. Reduce heat to low; simmer until cauliflower is easily pierced with fork, about 10 minutes.

Using immersion blender, blend soup to a fine puree, 3-5 minutes. Add cheese; stir until melted and well combined with soup. Adjust seasonings with salt and pepper. Ladle soup into individual bowls and serve immediately with toasted bread.

Serves 6-8.