Salt Your Onions to Speed Up Caramelization
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
- Slice your onions as usual
- Add to hot pan with oil
- Salt immediately - a good pinch
- 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