Honey-Onion Syrup

This is a recipe of Rosemary Gladstar's, the Queen of Herbs in my estimation. 
She is a knowledgeable and revered herbalist and Wise Woman.
Take some time to search for her on the Web.
I could extol the wonderful and healing benefits of honey and onion, but I am not a trained nor certified herbalist, and that sort of information is best left for you to explore and learn for yourself.

The Honey-Onion Syrup is a delightful medicinal and preventative syrup for long cold winters.  Actually, one can use this year round.
Stored in the refrigerator, I take a tablespoon every morning, and use the onions on sandwiches when I make them.  Oddly enough, I can eat the honeyed onions with little gastric problems, whereas raw and cooked onions sometime disagree with me.

For a 3/4 quart of syrup, I peeled two whole sweet white onions. For a whole quart, use three onions.

 Next slice each onion into 1/4 inch slices.

 Place onion slices in a stainless steel sauce pot.  If you are using more than three onions, you will need to use a larger pan.

Cover onion slices with organic honey and let simmer slowly for several hours until slices are soft.
Rosemary Gladstar relates how she kept a pot of honey-onion syrup on the back of her woodstove all winter, adding onions and honey as she used them during the long cold months. This mixture of course slowly stewed and the onions were simmering all the time.
Unfortunately, we don't use a woodstove, so once my mixture was ready and cooled, I poured it into a sterilized mason jar where it sits in my refrigerator ready for use.
The jar will last about two weeks, and then I create a new batch.

 The final results!  A beautiful jar of medicinal honey!

Enjoy!