Made On The Farm

Barbara O’Neill’s Honey Onion Cough Syrup

A remedy so simple it almost feels like a secret. Two ingredients, a mason jar, and a little patience. This is one of those recipes that has been passed around kitchen tables and tucked into the back of handwritten notebooks for generations. Barbara O’Neill brought it to a much wider audience, and rightly so. It is honest, it is effective, and every single ingredient is something you already know. Two ingredients. A mason jar. Twenty-four hours. That is genuinely all it takes. Why These Two Ingredients Work So Well Together Raw honey has been used across cultures for thousands of years to soothe the throat and support the respiratory system. It is naturally antimicrobial, rich in antioxidants, and thick enough to coat and calm irritated tissue on contact. On its own, it is already doing a great deal. Raw onion brings something different.  Onions are rich in quercetin, a plant compound well regarded for its antioxidant and anti-inflammatory properties. When you layer chopped onion into honey and leave it to steep, osmosis does the work. The onion slowly releases its sulfur compounds and natural juices into the honey over 24 hours, and what you end up with is something noticeably more potent and complex than either ingredient alone. Barbara has described this as a foundational home remedy, one of the simplest things a family can keep in their toolkit through the colder months. After years of recommending it ourselves, we feel the same way. The Recipe What you need • 1 raw onion, any variety (white, yellow, red, and purple all work) • 1 jar of raw, local honey • 2 large mason jars with lids How to make it 1. Finely chop the onion. 2. Place ¼ cup of chopped onion at the bottom of a clean mason jar. 3. Drizzle ¼ cup of raw honey over the onion. 4. Continue layering onion and honey until all the onion is used — usually four to five layers. 5. Secure the lid and gently tip the jar upside down to coat everything in honey, then return it upright. 6. Leave at room temperature for 24 hours. 7. After 24 hours, strain the syrup through a fine mesh strainer into your second jar. 8. Seal and refrigerate. The strained onion is perfectly good to cook with. Add it to a soup, stir-fry, or scrambled eggs and nothing goes to waste. Variations worth trying With fresh ginger: I love adding a few thin slices of fresh ginger alongside the onion. It brings warmth and its own anti-inflammatory qualities.  With fresh garlic: Try adding one or two crushed cloves of garlic layer in well with the onion. Garlic has a long history in traditional cold and flu preparations and earns its place here. With dried thyme: An unsung hero, Thyme has been used in herbal traditions specifically for respiratory support. A small sprig tucked in with the layers adds another dimension without overcomplicating things. How to Use It Reach for this at the very first sign of a cough, scratchy throat, or cold coming on. Like most natural remedies, it works best when you start early rather than waiting until things are fully established. • Adults: 1 teaspoon, three times daily • Children over 2: ½ teaspoon, three times daily • Toddlers 12 to 24 months: ⅛ teaspoon — use your judgment and check with your child’s healthcare provider first • Babies under 12 months: Honey is unsuitable for this age group. Please read the note below. A note for parents of young babies: Raw honey should be kept away from children under 12 months. This is a well-established food safety guideline related to infant botulism, a rare but serious risk specific to very young babies. For this age group, always speak with your healthcare provider before introducing any honey-based remedy. How to store Onion Honey Cough Syrup Refrigerated, the strained syrup keeps for several weeks. Honey is a remarkable natural preservative, and once the onion is strained out, the infused syrup holds well. Most families find a batch is used up long before storage becomes a consideration. For those who prefer a vegan alternative, pure maple syrup works in place of honey. The shelf life will be shorter and the preservative qualities are gentler, so consistent refrigeration matters more in that case. One thing worth saying plainly: the quality of the honey matters. Processed supermarket honey is typically heated during production, which reduces its active compounds considerably. Raw, unfiltered, and locally sourced wherever possible is always the preference here.   Frequently Asked Questions What kind of onion is best? Any variety works well. White and yellow onions tend to have a stronger sulfur content. Red onions are a little milder. Use whatever you have, as long as it is raw, fresh, and finely chopped to give the honey as much surface area as possible to work with. Does it work for dry coughs as well as wet ones? The honey is particularly useful for dry, irritated throats because it coats the tissue directly and soothes on contact. The onion compounds are especially relevant for coughs with congestion. The syrup tends to offer real comfort across both. Can I make a bigger batch? Absolutely! Simply scale the onion and honey in equal proportion and use a larger jar. The layering method and the 24-hour infusion time stay exactly the same. What if the taste is too strong? Red onion gives a milder result than white or yellow. You can also shift the ratio slightly in favour of more honey. Some onion flavour will always come through, that is part of what makes it work but the intensity is always adjustable. How long does it keep? Several weeks in the refrigerator. If you notice any off smell, unusual colour change, or anything that gives you pause, make a fresh batch. Is the syrup safe during pregnancy? Raw honey and onion are both generally considered safe in food quantities during pregnancy. As always, check with your midwife or healthcare provider if you have any specific concerns or are taking other medications. Related Remedies If this recipe resonates, these are the ones to explore next. Barbara O’Neill’s Flu Bomb — Garlic, ginger, oregano oil, cayenne, lemon, and honey. The remedy Barbara reaches for at the very first sign of illness coming on. Read the post → Fire Cider: A Traditional Immune Tonic — An apple cider vinegar base with horseradish, ginger, garlic, and citrus. A longer-term immune support staple for the colder months. (Coming soon) Thyme and Honey Throat Syrup — A single-herb infusion for dry, persistent coughs and irritated throats. (Coming soon) More from Barbara O’Neill Barbara O’Neill is a naturopath, educator, and author whose practical, grounded approach to natural health has reached millions of families around the world. If you are newer to her work and wondering where to start, we are putting together a guide to her books, lectures, and most-loved recipes. Browse the full Barbara O’Neill Collection at Naturally Linda → This recipe is shared for educational purposes only and is not intended to diagnose, treat, cure, or prevent any condition. Please use your best judgment and speak with your healthcare provider if you have any specific concerns, particularly for young children, during pregnancy, or if you are taking medication. With love from the farm, Linda