PURPOSE: A manufacturing method for an onion topping is provided to remove the water smell of the onion while vivifying the crunchy feeling of the onion and to improve the sweet taste. CONSTITUTION: A manufacturing method for an onion topping comprises a step of generating onion particle by peeling the onion surface shell and cutting the onion using a vegetable cutter； a step for a first operation of water pail type onion salting device by placing the onion particle and water inside； a step for a second operation of the water pail type onion salting device by placing bay salt； and a step for dehydrating by placing the onion particle in a dehydrating device. Size of the onion particle is 0.5-1.2 cm. Select onion particles at a constant size using a tray in flowing water after generating the step for the onion particle. After a dehydrating step of the onion particle, dry the dehydrated onion particle with an electric drier. The weight ratio of water and onion particle is 1.2:1 in the first operating step. A first operating step maintains the water pail type salting device for 90-110 minutes, and a second operating step maintains the water pail type salting device for 40-50 minutes. [Reference numerals] (AA) Start； (BB) End； (S10) Generating onion particles by cutting onions using a vegetable cutter； (S20) Assorting the onion particles into predetermined sizes using a sieve； (S30) First operating by inserting the onion particles and water into a water pail type onion salting device； (S40) Second operating by discharging a part of water from the water pail type onion salting device and inserting by salt into the device； (S50) Inserting the onion particles and dehydrating； (S60) Drying the onion particles in an electric drier본 발명은 마늘 토핑 제조방법, 양파 토핑 제조방법 및 마늘 토핑과 양파 토핑이 함유된 제조방법에 대한 것이다. 보다 상세하게는, 1차전기건조와 2차 솥에 볶는 단계를 거쳐 아리고 매운맛을 빼주고 마늘의 쫀득하게 씹히는 식감을 유지시킨 마늘토핑 제조방법과, 물통형 양파절임장치를 이용하여 물과 공기 및 양파입자 및 천일염을 서로 마찰시켜 빠른 시간에 매운맛을 빼주고, 물냄새를 제거하여 아삭아삭한 식감과 단맛을 증가시킨 양파토핑 그리고, 이러한 마
