To obtain a seasoned food easily usable as secret seasoning of each kind of dish, and capable of adding thickness to dish by melting weak flour coating the surface of onion when cooking, in addition to palate feeling and sweetness derived from onion, and adding deepness to taste by melting butter penetrated into the inside of onion to further improve taste of dish.

This seasoned food is obtained by penetrating butter into the inside of crushed onion, and coating the surface of onion with weak flour. The method for producing the seasoned food comprises penetrating heated melted butter into the inside of crushed onion, and mixing weak flour with the product followed by drying.

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