Ha! I was surprised by

  October 2017:
  1. salted onions or potatoes are browner, but no difference in crispness or tenderness.

I had always heard that they were more tender. Disappointed, grandma!

Altering the pH with baking soda or vinegar has an effect, though:

https://www.seriouseats.com/2016/12/the-food-lab-the-best-ro...

https://www.seriouseats.com/2011/01/the-food-lab-real-french...