The present invention relates to a method for producing a fermented onion extract having an increased quercetin content, comprising: an onion pretreatment step (first step) of washing the onion to remove the outer skin, and then crushing the onion to a size of 05 to 10 mm； An ethanol extraction step (second step) of mixing ethanol at a concentration of 95% to the onion pretreated in the first step at a weight ratio of 1:5 to 10 and extracting at 50 to 90°C for 3 to 10 hours； Filtration and drying step of filtering and drying the ethanol-extracted extract in the second step (third step)； A buffer solution mixing step (step 4) of mixing and suspending a 100 mM citric acid buffer solution to the dried product filtered and dried in the third step； It characterized in that it consists of a fermentation step (step 5) of fermenting by inoculating the Meju bacteria solution into the suspension mixed with the buffer solution in the fourth step. Fermented onion extract with increased quercetin content prepared by the above method increases quercetin content in the edible part of onion by fermenting onion or onion extract, and the quercetin has antioxidant, brain cell protective activity, and anti-inflammatory activity. , Anti-cancer activity, anti-diabetes, anti-obesity, anti-hypertension, etc. It is possible to manufacture onions or onion extracts with increased various health functions, and to provide a composition related to foods, health functional foods, natural new drugs, etc. can do.본 발명은 퀘르세틴 함량이 증가된 발효 양파 추출물의 제조방법에 관한 것으로서, 양파를 세척하여 겉껍질을 제거한 후, 05~10mm의 크기로 분쇄하는 양파 전처리단계(제1단계)와； 상기 제1단계에서 전처리된 양파에 95% 농도의 에탄올을 중량대비 1 : 5~10의 비율로 혼합하여 50~90℃에서 3~10시간 동안 추출하는 에탄올 추출단계(제2단계)와； 상기 제2단계에서 에탄올 추출된 추출액을 여과하고 건조하는 여과 및 건조단계(제3단계)와； 상기 제3단계에서 여과 및 건조된 건조물에 100mM의 시트르산 완충액을 혼합하여 현탁시키는 완충액 혼합단계(제4단계)와；상기 제4단계에서 완충액이 혼합된 현탁액에 메주균 액을 접종하여 발효하는 발효단계(제5단계)로 이루어진 것을특징으로 한다.상기의 방법으로 제조된 퀘르세틴 함량이 증가된 발효 양파 추출물은 양파, 또는 양파 추출물을 발효하여 양파의식용부위에 함량이 적은퀘르세틴(quercetinquercetin 높여, 상기 퀘르세
