Wait - what?! Are you seriously recommending adding SALT!?

Yes - but let me put this into important context.  Too much sodium causes serious health problems. What is 'too much'? What is the best number to keep under? You'll hear numbers like 2300mg per day - or the more conservative recommendation of 1500mg (which is my recommendation).

But what does that look like?

Again - friend Internet will give you a range of answers - but 1500mg is about 2/3 of a teaspoon. I recommend measuring that out and putting it in a little dish. Eyeball it. Get a really good feel for what it looks like. Don't reach for the salt shaker when you are cooking or seasoning your food. Take from the little dish - one small pinch at a time. Challenge yourself to use the absolute bare minimum of it. I bet you can make that amount last for days!

When it comes to the onion-sauté trick - all it takes is a very VERY tiny pinch between your fingers. Those onion pores get opened up to let out their moisture with just a wee bit. It will hardly dent that 2/3 of a teaspoon.

A final note about sodium and where the concerning quantities comes from - it is not typically from the cooking you do yourself. Packaged, processed and restaurant foods (all restaurants - not just fast food) are lethal with the sodium quantities they use. This unfortunately includes many 'healthy' products. Eating as much whole food that comes from plants that you prepare for yourself is the number one best strategy to avoid getting too much sodium.