Onions
Beneath that vibrant purple-red skin lies a surprising truth: red onions aren’t just for salads and sautés, they’re one of the most overlooked healing foods in our kitchens. Bold, grounding, and quietly complex, red onions are part food, part folk medicine, and part natural remedy - a perfect example of how everyday plants carry extraordinary potential. Whether sliced raw, slowly caramelised, or fermented in honey, red onions are a traditional favourite that’s finally earning the attention of modern science.
Nutrient-dense and rich in antioxidants: Red onions are especially high in quercetin, a powerful flavonoid known for its antioxidant and anti-inflammatory effects. What makes red onions stand out is their anthocyanin content - the pigments responsible for their deep reddish-purple hue, which also happen to be linked to heart health, brain protection, and reduced oxidative stress. A 2017 study in Food & Function noted that red onions have stronger antioxidant activity than yellow or white varieties due to their anthocyanins and higher polyphenol content (Slimestad et al., 2007).
Support for heart health and circulation: Red onions have traditionally been used to promote blood flow and circulation, and studies suggest this isn’t just folklore. Research has shown that the sulfur compounds and flavonoids in onions may help lower blood pressure, reduce LDL cholesterol, and improve vascular health. A clinical trial published in Nutrition (2015) found that quercetin-rich onion extract significantly reduced blood pressure in overweight individuals with hypertension (Brull et al., 2015).
Respiratory & immune support: In traditional medicine, onions have long been used to ease coughs, clear congestion, and boost immunity. Sliced onions placed beside the bed or steeped in honey are classic cold-season remedies across many cultures. Modern studies highlight their antibacterial, antiviral, and anti-inflammatory properties, suggesting their active compounds may help reduce respiratory inflammation and microbial activity (Griffiths et al., 2002).
Onions in Islamic & Prophetic medicine: Onions were well known in early Islamic societies and were commonly used in food and medicine. Though not extensively detailed in hadith, they were part of the diet during the Prophet Muhammad ﷺ’s time and referenced in the Qur’an in the context of the Children of Israel: “…And [recall] when you said, 'O Moses, we can never endure one [kind of] food. So call upon your Lord to bring forth for us from the earth its green herbs and its cucumbers and its garlic and its lentils and its onions.'” - Surah Al-Baqarah (2:61). In Tibb al-Nabawi (Prophetic Medicine), onions were appreciated for their ability to warm the body, cleanse the digestive tract, and increase vitality. Scholars considered onions to be balancing foods, stimulating yet purifying, perfect for seasons of dampness, cold, or fatigue.
Onions aren’t just ingredients, they’re a ritual. Whether they're slowly caramelized to bring depth to a dish, infused into broths, or fermented with honey as an immune tonic, onions carry a medicinal vibration that’s deeply rooted in the earth. Try our fermented honeys where we carefully combine onions with thyme, turmeric, and Ceylon cinnamon to build a traditional, balanced remedy that nourish and protect.
So the next time you chop an onion, don’t rush it. Breathe in the aroma. Let the tears come. You’re not just preparing food, you’re connecting to an ancient rhythm of nourishment and healing. Onions remind us that medicine doesn’t need to be exotic or expensive, sometimes it’s already in your kitchen, waiting to be respected and remembered.
Fi Amaanillah - Raaby
Collected Wisdom:
Slimestad, R., Fossen, T., & Vågen, I. M. (2007). Onions: A source of unique dietary flavonoids. Journal of Agricultural and Food Chemistry, 55(25), 10067–10080.
Brull, V., et al. (2015). Effects of a quercetin-rich onion skin extract on 24 h ambulatory blood pressure and endothelial function in overweight-to-obese patients with (pre-) hypertension: a randomised double-blinded placebo-controlled cross-over trial. British Journal of Nutrition, 114(9), 1427–1437.
Griffiths, G., et al. (2002). Onions—a global benefit to health. Phytotherapy Research, 16(7), 603–615.