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A jar with onions and honey, with a spoon taking a portion.

Honey and Onion Cough Syrup

This easy recipe for Honey and Onion Cough Syrup is a old folk remedy for cough and colds. Helps to soothe a sore throat and clear mucus.
4.55 from 286 votes
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Course: Herbal Remedies
Keyword: cough syrup, herbal medicine, Herbal remedies, homemade cough syrup, Honey, Natural remedies, Onions
Prep Time: 5 minutes
Cook Time: 1 hour
Total Time: 1 hour 5 minutes
Servings: 2 -3 cups
Calories: 132kcal
Author: Dolly {Little Home in the Making}

Ingredients

  • 2-3 medium onions peeled and sliced into half-moons
  • 2 cloves garlic roughly chopped (optional)
  • 2-3 cups raw honey

Instructions

  • Add the sliced onions to a medium heavy-bottomed saucepan or dutch oven, along with the chopped garlic (if using).
  • Add enough honey to cover the onions. They do not need to be entirely submerged, but the honey level should be as high as the onions.
  • Turn the burner on low and allow the onions and garlic to soften, stirring occasionally.
  • Cook on low heat until the onions are soft and slightly mushy, about 1-2 hours. Stir occasionally to encourage even heating.
  • If your onions are still not very soft, you can increase the heat slightly to encourage them to release their juices. The goal is to keep the heat low to preserve the enzymes and benefits of honey.
  • Once the honey has been infused, turn off the heat and allow it to cool to room temperature.
  • Place the honey onion cough syrup in a glass jar, and top it with a lid once the honey is no longer warm.
  • Store in the refrigerator for up to 1 week with the onions and garlic, or strain off the onions and garlic if you would like to store for 2-6 months. Discard if there are any signs of spoilage such as mold or an off smell.
  • Take ½ - 1 teaspoon every 1-2 hours at the first signs of a cold. If you’re treating a cold that has already started, take 1 teaspoon 3-4 times per day.

Notes

IMPORTANT: Honey is not safe for babies under 1 year of age.
Storage: Transfer to a clean jar. Store in the refrigerator for up to 1 week with the onions and garlic, or 2-6 months if the onions and garlic are removed.
Room temperature: Some people prefer to allow their onions and honey to steep at room temperature for 1-2 days. I don't recommend this (because of the risk of botulism), but many people make their syrup this way. 
Adapted from: Medicinal Herbs: A Beginner’s Guide by Rosemary Gladstar
With ginger: Add 2-3 teaspoons of freshly grated ginger to the onions and garlic before topping with honey.
With lemon: When making honey syrups I like to avoid adding liquid when possible, as this can shorten the shelf life. If you want to add lemon to your honey onion syrup, I’d recommend setting aside 2-3 days worth and adding fresh lemon juice to taste to the small amount. This will help prolong the storage of your main batch.
Without honey: You can try using maple syrup or glycerin in place of the honey in this recipe.

Nutrition

Serving: 1g | Calories: 132kcal | Carbohydrates: 36g | Sodium: 2mg | Sugar: 35g