Onion Syrup Cough & Cold Remedy
"While busy choking, gasping and wheezing with a bad cold, a friend asked, "Have you tried onion syrup?" I had never heard of it, so she sent me some internet links and lo and behold, "everyone" has heard of it but me!! Here is my simplified version. Cook time is "setting" time for the syrup, but you should be able to get a spoonful in about 2 hours if needed."
photo by nykat2004
- Ready In:
- 12hrs 5mins
- Ingredients:
- 2
- Yields:
-
1 jar
- Serves:
- 24
ingredients
- 2 2 vidalia onions or 2 red onions
- 1⁄2 cup sugar, more if necessary
directions
- Use a clean 1 quart glass jar for making syrup and storing.
- Layer small handful of chopped onions and about 1/8 cup sugar. Keep layering until jar is full. You can use more sugar if needed. The recipe-meister wanted a definite amount so I guesstimated at 1/2 cup for the whole thing. You just need to be sure that the individual bits of onion are well coated with sugar.
- When finished layering, just close up the jar, shake it up a bit so the onion is all coated and leave it on the kitchen counter. In about 2 hours the onions will have reduced by about half because the sugar pulled the water and the beneficial therapeutic compounds out of them.
- In 12 hours its done! You can begin using the syrup at this point. It will still be giving off syrup for two or three days, so that is when I remove the spent onion bits (they gave it all they've got! LOL) and put the jar of syrup away for when needed.
- Serve by the teaspoonful when needed for coughs and colds.
Questions & Replies
-
After its done does it have to be refrigerated -
What us the shelf life for this syrup? -
How long is this usually good for? Could you make a bottle for the cabinet, or is it a that day basis type of thing
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Can i use sweet onions? -
how do you get all that liquid out of there? do you use a cheesecloth to extract the excess liquid from the onions? I made this and only got a few tablespoons worth of syrup, not an entire bottle! I'd love to have that much!
Reviews
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I made this last night and started taking the syrup this morning. It worked wonders ?? my nose is not stuffy anymore and the cough is getting less frequent now. Amazing results.
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My mom used to give this to us as children and I've made it for myself as an adult. This recipe is just slightly different than hers. She always used 1 medium yellow onion, diced and enough sugar to coat the pieces. She would put it in a tea cup inverted on a saucer. We take 2 tsp as soon as it's ready(about 2 hours) then 1 tsp every hour after until it was gone. Mind you this was always a last resort but it definately kicked the congestion and soothed the cough.
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I really WANTED to like this recipe. A cold & cough remedy that I could make in my own kitchen with just just two ingredients is just too good to be true...and it is. The taste wasn't so bad. It did not taste good but as far as 'medicines' go my kids didn't fight me too much (with the appropriate bribe;-)!! I had some myself and definitely needed a chaser but still tolerable. The problem is it's 3 days later and we are all still coughing. I will probably try this again because I REALLY want this to work but for now I'm hanging on to my over-the-counter stuff.
Tweaks
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Since white proceßed sugar is extremely bad for you try subing raw honey instead.
RECIPE SUBMITTED BY
Glori-B
United States
I'm happy when I don't rub people the wrong way -- I'm a licensed massage therapist! Twenty years ago, at a cross-road in my life, I had a good sit-down talk with me and decided that my two passions in life were people, and helping them feel better ... and cooking. Just five days after that, a tiny ad in the local paper announced that Massage School started on Monday; so on that Monday in Sept. 1990 a new chapter started in my life. It was like learning a foreign language. Do you know where your olecranon process is? I met Mr. Wonderful in February of 1992 and we married 82 days later. (Who? Me impulsive??) He's still my Mr. Wonderful. In regards to cooking, he's my strongest supporter ... and toughest critic. When we first met, it was Mr. Meat and Potatoes meets Little Miss Vegetarian. In an effort to learn how to live together, we developed this plan: Thursdays became experimental food day. I would cook something that neither one of us had ever had before (so there would be no emotional attachment for either of us) and we would critique it. The deal was that if either of us found that meal gag-worthy, we would eat at McDonald's. I am happy to report, we have not darkened their door yet! Out of those experiments came our most favorite recipes. Ours is a blended family and between us we have three sons: an architect in CA, a computer programmer in FL and an Emergency Room MD in TX. We are blessed with three lovely daughters-in-law [the architect just married an interior decorator! A blessing on their heads, Mazel Tov, Mazel Tov!!] and three very hug-able grandchildren (18 y/o boy, 13 y/o girl and 11 y/o girl.) We are both very active in our congregation. If you like, check us out at http://www.kolhamashiach.org. We teach as well as other avenues of ministry (think: sanitation and maintenance!) ... Fun around here includes ministering ;) at the local department stores; cooking; and discussing Torah. It's not unusual to find half a dozen people around our dining room table in a good natured but animated discussion! Of course there's food ... for body and soul!
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