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I just need some clarifications for food chemistry:   Adding salt to cooking onions speeds up the rate of osmosis and will thus reduce cooking time (yes?)

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I just need some clarifications for food chemistry:

Adding salt to cooking onions speeds up the rate of osmosis and will thus reduce cooking time (yes?). If so, what will the resulting texture of the onion be? Will it be softer or firmer or snappier etc, and why?

Why does adding sugar increase the time it takes to caramelise (once onions are already cooked, not before)? I did think it was something to do with the fact that there are now different sugars than those in the onion, which will caramelise at different rates, but upon reading more it seems as though table sugar is made up of glucose and fructose, which is the same as the sugars found in onions, I think? So what is it that causes this slowing in caramelisation if you add sugar? Also, why do onions get a 'gooier' texture when you add sugar than when you don't?