Adding salt while shallow frying onions does not make them fry quicker. In fact, salt can have the opposite effect and slow down the cooking process. Here's why:
Moisture release: Salt draws out moisture from the onions. When you add salt to the onions before frying, it can cause them to release moisture, resulting in a wetter environment in the pan. Excess moisture can hinder the browning and caramelization process, making the onions take longer to cook.
Soggy texture: The released moisture can make the onions soggy rather than crispy. If you're looking for a crispy texture, it's better to add salt after the onions have caramelized and are almost done cooking.
To achieve faster and more efficient frying of onions, follow these tips:
Preheat the pan: Ensure that the pan is properly preheated before adding the onions. A hot pan allows for quick cooking and helps in achieving caramelization.
Thinly slice the onions: Thinly slicing the onions helps them cook faster and more evenly.
Use an adequate amount of oil: Use enough oil to coat the bottom of the pan. The oil helps conduct heat and promotes even cooking.
Stir frequently: Stir the onions frequently while frying to prevent them from sticking or burning. This also helps in even cooking and browning.
Adjust the heat: If the onions are browning too quickly and risk burning, reduce the heat to prevent them from scorching. Adjust the heat as needed throughout the cooking process.
Remember, salt is usually added to enhance the flavor of the onions, but when it comes to frying, it's best to add salt towards the end or after the onions have cooked to ensure they develop the desired texture and color.