Step 1: Heat the sliced onions over meadium heat with a drizzle of EVOO, bay leafe, S&P, and thyme. Stir them occasionally until caramel color and soft (35min)
Step 2: Deglaze the pan with beef consomme (or dry wine) and cook until all liquid is absorbed. Let cool, then throw away the bay leaf.
Step 3: Add the sour cream to the skillet
Step 6: Serve the burgers on the bun bottoms and top with the sour cream sauce, crunchy potato chips, a couple of pickles each and the bun tops.