> But I've seen people add salt to their sautéed aromatics, and there's really no reason to do that. Salt draws out liquids in aromatics that affects how they

> But I've seen people add salt to their sautéed aromatics, and there's really no reason to do that. Salt draws out liquids in aromatics that affects how they brown. Try sauteing side by side onions where you add salt at the beginning and the end and the texture and color of the onions will be completely different.