Onion is one of the most popular vegetables. It is grown almost all over the world. Even unpleasant smell and sharp taste do not deter you from eating raw onions. Why is it so popular?
After all, it is not only used for culinary purposes but also considered a cure for some diseases, including cold and flu.
Onions have been present in the daily diet for millennials. For centuries it was also used in folk medicine, including as medicine for Rheumatoid Arthritis. It is also recommended for consumption in digestive problems, hypertension, excessive cholesterol, and even for ulcers and … hangover. However, it is mainly used as an antidote for colds due to its content. It is antibacterial and antiviral, contains minerals such as sulfur, magnesium, silicon, zinc, a vitamin C, which strengthen the body’s resistance to cold and fule.

Onion syrup has so many health-promoting properties.
We always had an onion syrup in the house. My grandma always had on hands because she was making all kinds of folk remedies.

Most of us probably know the taste of onion syrup. The sweetness is mixed with the spicy flavor of this vegetable. Not everybody is a fan of the bad smell, though! I know that for children to drinking the syrup, it is not a very pleasant memory. However, for generations, we have been preparing onion syrup to kick the cold in the butt. As soon as a runny nose and cough appear, onion syrup comes in rescue.

This natural cough reliever has probably been passed along from mom to mom, with minor variations, for thousands of years. It contains germ-fighting, immune-stimulating garlic, and anti-tussive onions, and anti-inflammatory ginger, which are classic and proven ingredients for soothing and shortening colds and flu. Honey has antibacterial and antifungal properties and soothes a sore throat.

Onion syrup recipe:

This is a simple recipe. The proportions of the ingredients are not very important. And there are only four ingredients: onions, garlic, ginger, and honey (I also use coconut sugar).

Onions, ginger, and garlic should be finely chopped or sliced and mix with honey. You can put a layer of onion in a mason jar, then add honey and again a layer of the onion, etc. Or mix the onion with honey with a spoon. You can also add some lemon juice to the mix.

After about 5 hours, the onion lets go of the juice. Leave the syrup in a warm place for a day. This syrup can be stored in the fridge for up to two months.

Onion syrup is an effective remedy for children, but it does not taste great! So in my family, we added some mushed wild blueberries to make it taste better and to give us some extra antioxidants to help us fight the cold. It tasted better, and the children weren’t so fussy eating it.

Always consult with your health care practitioner about how much syrup to take, but the general rule of thumb is to take 1 tablespoon 2-3 times a day.

2 medium onions
3 heads garlic
1 hand fresh ginger
3-4 cup raw, unfiltered honey
1-quart canning jar

Peel and slice the onion, garlic, and ginger thinly.
On the bottom of the Mason jar, layer slices of onion, garlic, and ginger about an inch thick.
Pour honey over the onion mixture until you can’t see it anymore from the top, making another layer about a half-inch to an inch deep.
Add another inch-thick layer of onions, garlic, and ginger slices, then pour in the honey to cover. Repeat this process until the jar is almost full and close the lid tightly.
Don’t remove the onions, garlic, and ginger from the syrup. Just press the mixture back with the spoon when you administer the syrup. The syrup keeps for 2 months in the refrigerator.
Take 2-3 times a day, as needed to soothe a sore throat and wet or congested coughs.

In Health!

Angie!