In article ,
Broadback wrote:

Thanks for that Bob. By onion water I assume that to be water in which
onions are boiled, then the water is cooled?

I have not done it, but I would advise liquidising raw onions, and
straining the juice, and then diluting that considerably (e.g.
1000:1). Boiling might destroy the triggering chemical.


Regards,
Nick Maclaren.