Tag: onion

What does it mean to dream of an onion? – Italian Cuisine


With his numerous layers, his strong taste and its ripping effect tears, the onion in dreams can be a symbol of a problem unvoiced, a complicated situation or the unconscious desire of go to the bottom of it or of themselves. Obviously, it is important to take into account the personal situation, but also how much you love onion. Let's see in detail.

Dream of cutting the onion

Cut the onion and, consequently, to cry it is an image that already speaks for itself: dreaming about it reminds us that something is wrong and that it does suffer. Instead, to dream of leafing through the onion could be linked to the need to gradually come to the solution of a problem, one hidden truth or a hidden side of one's personality, just like flicking the onion.

Dreaming of eating an onion

If you eat the raw onion is indigestible for you, dreaming of doing so could lead to heavy situations that you are facing with fatigue and courage, despite the difficulty. Feeling an unpleasant taste or smell symbolizes the disgust against what is happening.

Onion in dreams: there is also a positive aspect …

Since we use onion for flavor the dishes, cooking the onion in dreams could be an attempt to fight a problem, of improve a negative situation or the arrival of a solution.

In gallery below you can browse other foods and their meanings in dreams.

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Homemade onion omelette | Salt and pepper – Italian Cuisine

Homemade onion omelette | Salt and pepper


A dish of peasant origin, rich and tasty, to cook in just a few minutes, try our onion omelette recipe.

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Preparation of the homemade onion omelette

1) Peel 2 white onions, Cut them into slices and fry them over a moderate heat until they are slightly wilted, but not overcooked.

2) Then break the eggs in a bowl, add salt, pepper and some grated nutmeg and beat it lightly with a fork; add the onions, the parmesan grated and a tablespoon of parsley chopped and stir.

3) Grease a frying pan, preferably non-stick, about 22 cm in diameter, heat it, pour the mixture of eggs and onions, mix with a fork until it begins to thicken, then place a large lid on it and let the omelet thicken on one side. At this point tilt it over the lid, gently slide it into the pan and make it coagulate also on the other side.

4) Transfer the onion omelette on a serving plate and serve at the table.


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Recipe Bread, dandelion and onion cake – Italian Cuisine

Recipe Bread, dandelion and onion cake


  • 400 g flour
  • 220 g milk
  • 15 g extra virgin olive oil
  • 10 g fresh brewer's yeast
  • 5 g salt
  • 5 g sugar
  • 1 pc egg
  • fennel seeds
  • 300 pcs onions
  • 200 g dandelion
  • 30 g dry white wine
  • extra virgin olive oil
  • pepper
  • salt
  • 240 g mozzarella fiordilatte
  • parsley
  • thyme
  • salt
  • extra virgin olive oil

For the recipe of the cake of bread, dandelion and onion, dissolve the crumbled yeast in the milk at room temperature; add it to the flour and knead adding the oil, sugar and salt. Coarsely chop 1 teaspoon of fennel seeds and incorporate them into the dough. Form a ball, place it in a bowl, cover it with a damp cloth and let it rise for about 1 hour.
FOR THE FILLING: slice the onions, collect them in a bowl with 1 tablespoon of oil, 30 g of white wine and let them rest for 30 minutes. Peel the dandelion and break it up. Brown the onion in a pan with a little oil for 3-4 minutes, then remove it and, in the same pan with the addition of a little oil, sauté the dandelion for 1 minute. Mix onion and dandelion, spread them on a tray, add salt and pepper and leave to cool.
FOR THE CAKE: Roll out 2/3 of the dough to a thickness of about 1 cm and line it with a cassette mold (26 × 10.5 cm, h 4 cm) lined with baking paper, leaving the dough to spill over. Brush it with a beaten egg along the edges. Fill the mold with the filling. Roll out the remaining dough, place it on the mold, press it down with a rolling pin, so as to seal it. Trim the excesses. Brush the cake with the beaten egg and make a row of holes in the center, pinching the dough with scissors; bake at 190 ° C for about 45 minutes.
FOR SAUCES: Blend the mozzarella with 130 g of water, a pinch of salt and a tablespoon of oil. Chop a bunch of parsley with
a bit of thyme and whisk it with 2 tablespoons of oil. Serve the sauces together with the vegetable pie.

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