Here is an easy recipe to make right in your kitchen called “Honey Onion Syrup” created by Rosemary Gladstar. This can be used as a first line of defense for colds, simply a run down feeling, or immediately after you have been exposed to someone actively ill. It would be beneficial to use raw, unrefined, unfiltered, locally produced honey because of it’s exceptional ability to fight bacteria and parasites. An added bonus is raw honey naturally contains antibiotics which may help kill the microbes directly.
The onions are helpful because they are the richest dietary source of quercitin, a potent antioxidant flavonoid (also in shallots, yellow and red onions only but not in white onions), which is found on and near the skin. Quercitin has been shown to thin the blood, lower cholesterol, raise good-type HDL cholesterol, ward off blood clots, fight asthma, chronic bronchitis, hay fever, diabetes, atherosclerosis and infections and is specifically linked to inhibiting human stomach cancer. It’s also an anti-inflammatory, antibiotic, antiviral, and thought to have diverse anti-cancer powers.
NOTE: When making this syrup, DO NOT COOK AT A HIGH HEAT! Heating raw honey over 90 degrees destroys all the healing properties and turns the honey into a simple sugar. Personally, when I make this syrup, I fry the onions and add the cooked onions including the drippings and good stuff in the iron pan, into a mason jar which already contains the 2 cups of honey. Stir them into the honey and leave it alone – at room temp – for about two days. You can “roll” the jar to blend the juice of the onions into the honey several times per day. This helps pull more of the healing properties of the onion into the honey. On day three, put in the refrigerator.
This “syrup” makes a rocking good base for salad dressings!!! Free of preservatives and healthy!!
Remember, when honey is raw and unrefined, the glycemic index is ONLY 35! If it gets heated above 90, the glycemic index goes up over 80.
Enjoy – Debs