TL;DR
Salt draws water out of onions through osmosis - they brown faster instead of steaming.
 ## The Science Salt draws water out of onions through osmosis. More water at the surface means faster evaporation → earlier browning. Unsalted onions steam longer before they actually start to fry. ## The Difference | Without Salt | With Salt | |--------------|----------| | Water stays inside | Water releases quickly | | Onions steam first | Onions fry immediately | | Slower browning | Faster caramelization | | Softer texture | Better color & flavor | ## How To Do It 1. **Slice your onions** as usual 2. **Add to hot pan** with oil 3. **Salt immediately** - a good pinch 4. **Stir occasionally** and watch them transform ## Pro Tips - Works for any allium: shallots, leeks, garlic - Don't over-salt - you can always add more later - The released water will evaporate, concentrating the flavor - Perfect for French onion soup, caramelized onion toppings, or any dish where golden onions matter