The method for producing a juice using balsam pears and onions according to the present invention comprises for the production of a juice using balsam pears and onions: an ingredient preparation step for preparing 75-85 wt% of onions having skins and 15-25 wt% of immature balsam pears 25-30 cm long an onion preparation step for preparing cut onions by washing the onions in the ingredient preparation step and then cutting same into a thickness of 5-10 mm a balsam pear preparation step for preparing dried balsam pears by washing the balsam pears in the ingredient preparation step, cutting same into a thickness of 3-4 mm, and then drying the cut balsam pears for 16-20 hours at a temperature of 55-60℃ and a juice extraction step for mixing and heating the cut onions in the onion preparation step and the dried balsam pears in the balsam pear preparation step and then filtering impurities, wherein the onions are cut with the skins on in the onion preparation step, drying is performed using hot air in the balsam pear preparation step, and heating is performed for 100-220 minutes at a temperature of 155-165℃ in the juice extraction step. Accordingly, the present invention exhibits effects including: mostly removing bitterness by hot-air drying for 16-20 hours at a temperature of 55-60℃ and thus allowing the unique taste and flavor of balsam pears to be enjoyed allowing the juice to have an overall unique taste and flavor as the unique taste and flavor of onions are mixed with the unique taste of the balsam pears by mixing the balsam pears and onions and not only preventing vitamin C contained in the balsam pears from being easily destroyed at high temperatures, but also mixing therewith beneficial ingredients contained in onion skins and flesh, thereby allowing a taker to easily take in nutrients contained in the balsam pears and onions.Linvention concerne un procédé de fabrication dun jus en utilisant des margoses et des oignons, qui comprend, pour la production dun jus en
