Burger

Not according to 7 Michelin starred chef, thomas keller. This is from Bouchon Cookbook on making French onion soup.

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I changed my mind about the mushrooms .

itt no one knows how to make a mcchicken wow. its not hard

It's nice to see people copy stuff from Wikipeda when they are at a loss but this is just sheer rubbish.

There is no way that anybody caramelizes their onions for such an insane period, I refuse to believe it.

I don't don't care what your wikipedia clip says.

w-what are you gonna use for cheese, s-senpai?

Clearance ground beef.

>wikipedia clip says.
I can tell you lack any sort of intelligence. Especially when I cited the source and it wasn't wikipedia. Where the fuck do you see wikipedia anywhere in the post? You need meds for being this delusional.

An egg.

Gonna save this for later.

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I not good at stove top burgers.

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What is that slab and why do you not just use a lid?

started well, ended sad

Where are you from OP? Out in the country?

those are onions

You're just a fucking retard then, because there's a whole Alton segment on it. He recommends a slow cooker.

Do you live on your own?

Semi Rural Maine.

is that a cuckoo rice cooker? mine is pink

I have my two spare rooms rented out. Three people in the house.

Looks like a comfy life out there

This thing makes me feel uncomfortable and I don't know why.

CMON MAN STOP MEMEING. NO ONE SERIOUSLY PUTS MUSHROOMS ON THEIR BURGER.

UMAMI!

JUMANJI!

You're ignoring the context though. When you're talking about a stock pot full of fucking onions, yeah it takes a while to caramelize all of the god damn onions. This isn't talking about caramelizing a small frying pan with a single portion of onions for a burger or something, this is a large pot filled to the brim with onions.

You're all fucking retarded.

>$10 for 3lb of clearance ground beef
What nightmare land do you guys fucking live in

Is this the vodka OP?

>When you're talking about a stock pot full of fucking onions,
na. still takes 4 or 5 hours.

ruhlman.com/2011/10/french-onion-soup-recipe/

>7 to 8 pounds
>Use a large pot, with a capacity of about 7 1/2 quarts/7.1 liters, that will hold all the onions.
Still a giant fucking pot of onions you dipshit.

>tfw middle age and years of ibuprofen use have left you unable to have onions without feeling like demons are trying to claw their way out of your stomach

keep passing off your heavily sauted onions as caramelized, bumpkin.

I will.
Enjoy spending 6 hours every time you want onions in your food.

If you try to caramelize a single portion of onions on low heat for 8 hours, you're going to burn the shit out of them. All the water will be gone. Eight hours makes sense, when, again, you use a giant pot of onions.

>Eight hours
nobody said 8 hours. 5hrs for 7 onions.
But like the others, keep trying to speed up a slow process.

But who the fuck is caramelizing 7 onions? I caramelized half an onion last night which was more than enough for 4 burgers, and it didn't take me hours to do

>half an onion
>more than enough for 4 burgers
Cuck detected.

>half onion
>4 burgers
I'm sure your sauteed onions were good, but a properly caramelized onion reduces in size. You should have had about 2tbls of finished product if you had done it correctly, not enough for 4 burgers. Thanks for proving my point.

>being this much of a pleb

itt this fucking idiot saves the same picture seven times and proceeds to call us retards

I live in Portsmouth. Where in Maine?

This is wrong.
Raw onions are for cold sandwiches