Onion Red Wine Infusion

Why people make this infusion

Onion soaked in red wine is a classic folk wellness remedy popular across parts of Asia and even Europe. In Chinese food therapy, onions are considered warm in nature and are associated with moving qi and blood — something loosely translated as improving circulation. Red wine, taken in small amounts, is similarly thought to gently warm and move blood. Together, they make a preparation that many older Cantonese households keep in the refrigerator as a daily tonic, particularly for those managing blood pressure or wanting to support heart health through food.

Who it suits / who should be cautious

• Suitable as a small daily tonic for adults without alcohol contraindications
• Both onion and red wine are considered neither cold nor hot in constitution terms, so most body types can tolerate it in moderation
• Non-drinkers may dilute the daily portion with twice the amount of warm water, or heat the infusion for 5 minutes to allow much of the alcohol to evaporate before drinking
• People with diabetes can use this in small amounts; low-sugar red wine is preferable if available
• Pregnant women, children, and people with liver disease should not take this preparation

Why these ingredients (the food-therapy logic)

• Onion (yang cong): In Chinese food therapy, onions are warming and pungent, associated with moving stagnant qi and blood, and commonly used as a food-based support for cardiovascular health
• Red wine: In moderation, red wine has long been included in Chinese wellness preparations; it is thought to warm and circulate blood, and modern research has also examined its polyphenol content — though this recipe is a traditional food practice, not a clinical treatment

Ingredients (1 bottle)

Ingredient	Amount	Notes
Onion	3 medium	Remove outer dry skin but do not wash; cut into chunks
Red wine	1 bottle (~750 ml)	Any standard dry red wine; low-sugar variety preferred for diabetics

Method

1. Remove the dry outer skin from the onions — no need to wash them. Cut into rough chunks.
2. Place the onion pieces into a clean glass jar with a tight-fitting lid.
3. Pour the red wine over the onions, ensuring they are fully submerged.
4. Seal the jar and store in a cool, dark place (or in the refrigerator) for one week.
5. After one week, remove the onion pieces and store them in the refrigerator. The infused onion can be eaten as a side dish or used in cooking.
6. Keep the infused wine refrigerated. Aim to finish within a few months.

Bro Niu’s tips

Take approximately 20–50 ml per day. Non-drinkers should dilute with an equal volume of warm water, or warm the infusion gently for 5 minutes to reduce the alcohol content before drinking. The soaked onions are good to eat on their own or add to stir-fries. Store the finished wine in the refrigerator; there is no need to refrigerate the onions before soaking begins. Aim to finish within a few months for best quality.

Community questions answered (selected)

• Q (Yee): Can all body types drink this — both cold and hot constitution? Bro Niu: Red wine and onion together are neither cold nor hot, so both constitutions can take this in moderate amounts.

• Q (Bonnie): My mother has diabetes and a cold stomach. Will this be too cooling? Does she need low-sugar wine? Bro Niu: Red wine and onion are not cold in nature, so a cold stomach is not a concern. If you can find a low-sugar red wine, that would certainly be ideal for someone with diabetes. The alcohol level in standard red wine is not too high, so a small daily amount is generally fine.

• Q (Kim): I made a jar over 10 years ago and it has been sealed in the refrigerator the whole time. Is it still drinkable? Bro Niu: If there is no mold and no off smell, it should still be fine to drink.

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Published February 20, 2014 · Adapted and translated for Nourilo from a traditional home-kitchen recipe. Approx. 3 min read.