The invention discloses a making technology of sauced onions. The making technology comprises the following steps: selecting materials: selecting onions which have plump and tight
bud scales, and tender and crisp pulp quality, and are free from
sprouting, free from
odor, free from rot and deterioration, and consistent in size and shape; performing washing and
impurity removal:
cutting off the rootsegments and the top ends of the selected onions with a knife, stripping outer layer old skins, performing thorough washing by
clean water, performing draining, and also
cutting onions of large-scalevarieties into four uniform pieces or six uniform pieces by a knife; performing saucing: putting the treated onion heads or the onions which are
cut into pieces in a
jar, and directly adding a soy sauce, wherein the proper dosage of the soy sauce is that the onions are immersed by the soy sauce; performing storage: sealing an opening of the
jar, and performing storage at a room-temperature, shadowy, cool, ventilated and dried environment; and performing packing: performing packing with
polyethylene bags or glass bottles and performing sealing. The sauced onions, which are made through immersing the onions in a low-salt soy sauce, are more suitable for patients suffering from high
blood pressure, high blood lipid,
coronary heart disease and diabetics to eat; products conforming to the
quality standard are brown, crisp, tender, slightly sweet, and capable of stimulating the
appetite; the onion heads or onion slices are uniform in size, and not crushed or rotted; and the unique fragranceof the sauced onions is achieved.