Why do chefs add salt to onions while cooking?

Question

See how adding salt to onions early draws moisture and helps even caramelization.

Answer 1

Chefs add salt to onions while cooking to draw out moisture, which helps them soften and caramelize more quickly and evenly, enhancing their flavor.

Detailed Explanation:

Adding salt to onions during cooking serves several important purposes. First, salt is hygroscopic, meaning it attracts water. When salt comes into contact with the onions, it draws out the moisture from the onion cells. This released moisture then helps to dissolve the sugars present in the onions. As the water evaporates during cooking, the concentrated sugars caramelize more readily, leading to a richer, sweeter flavor and a more appealing brown color. Furthermore, the salt helps to break down the cell structure of the onions, causing them to soften faster and cook more evenly. Without salt, the onions might take longer to soften and could potentially burn before they fully caramelize. The salt also seasons the onions from the inside out, ensuring a more balanced and flavorful result in the final dish.

Pro Tip:

Add salt early in the cooking process, but be mindful of the overall salt content of the dish. Taste as you go and adjust seasoning later to avoid an overly salty final product.