Adding salt to raw onion, extracting its excess water

Using salt carefully

When adding salt to raw onion, a reaction occurs between the salt and the onion that causes excess water to be drawn out of the onion. This can be useful in some recipes, but in other cases, it may lead to losing the desired texture. To avoid this problem, you can add salt after cooking the onion or use it in moderate quantities. Alternatively, you can chop the onion and leave it for a short period before adding it to the recipe, allowing it to lose some water without the need for salt.