Source: Vintage Recipes from Amy Vanderbilt's Complete Cookbook (c. 1961 - Drawings by Andrew Warhol))
1 large Spanish onion
3 tbsp drippings
2 tbsp butter or margerine
1 small onion, peeled and diced
3 tbsp finely cut parsley
3/4 cp soft bread crumbs
1 1/2 tsp salt
1/2 tsp pepper
1 1/2 lbs ground beef
6 slices bacon
parsley or cut chives
1 - Start oven at moderate (350 degrees F.).
2 - Peel onion.
3 - Cut in 6 slices.
4 - Arrange slices in shallow baking pan.
5 - Pour melted bacon drippings over onion and bake about 20 minutes.
6 - Remove from oven and set aside.
7 - Melt butteer or margerine.
8 - Mix with small diced onion, parsley, crumbs, salt, pepper, meat, and slightly beaten egg.
9 - Mix well, shape in 6 plump patties.
10 - Wrap each with a slice of bacon.
11 - Secure with wooden skewer or picks.
12 - Place patty on cooked onion slice in baking pan.
13 - Brush patties with drippings in pan.
14 - Broil 4 to 5 minutes on each side or to desired doneness.
15 - Remove skewers.
16 - Garnish each hamburger and its onion base with parsley or chives.
Makes 6 servings.