Everyone knows onion-garlic-ginger syrup. And everyone avoids it. Too strong, too smelly, too weird — or so they say. In reality, it’s one of the gentlest remedies you can prepare on a Sunday afternoon, using three ingredients that are already hanging around your kitchen.
Ingredients :
- Yellow onion — Not red, not shallots. The classic yellow onion has the most useful sulfur compounds and holds up well to cooking without becoming bitter. Two medium onions will do the trick.
- Fresh garlic — A whole head. Not garlic powder, not garlic preserved in oil in a jar — fresh garlic, crushed then gently heated, releases something that processed versions simply don’t have. Choose firm cloves without a green germ inside.
- Fresh ginger — A piece weighing about 100 g, roughly the size of your index and middle fingers combined. The skin comes off easily with the back of a spoon. Avoid powder here; the impact is really not the same.
- Honey — Good quality liquid honey. Raw, unpasteurized honey is ideal, but a classic acacia works very well. It sweetens, preserves, and gives the syrup that slightly coating texture.
