Baked Potatoes With Onions & Sage


2 large potatoes
6 medium onions
2 teaspoons sage
1 ounce bread crumbs
2 ounces butter
½ teaspoon each salt and pepper


  • Peel the potatoes and cut them lengthways into slices about half an inch thick. Place potato slices in a baking tin or dish which has been well greased with one and a half ounces of the butter.
  • In the meantime peel and boil the onions for a quarter of an hour in a little salted water, and the sage (tied in a piece of muslin) with them for the last five minutes.
  • Preheat oven to 350º F (180º C).
  • Chop the onions and sage and mix with the bread crumbs, salt, pepper and half an ounce of butter, and spread the mixture thickly over the slices of potato, and bake for one and a half hours.
  • Serve with apple sauce and a rich gravy of your choice.

Makes 4 servings.

Real Cooking

Did You Know?
Onions may be especially beneficial for women, who are at increased risk for osteoporosis as they go through menopause, by destroying osteoclasts so that they do not break down bone.

An American chemist has stated that the pleiomeric chemicals in onions have the potential to alleviate or prevent sore throat. However onion in combination with jaggery has been widely used as a traditional household remedy for sore throat in India.

Shallots have the most phenols, six times the amount found in Vidalia onion, the variety with the lowest phenolic content. Shallots also have the most antioxidant activity, followed by Western Yellow, pungent yellow (New York Bold), Northern Red, Mexico, Empire Sweet, Western White, Peruvian Sweet, Texas 1015, Imperial Valley Sweet, and Vidalia.

Western Yellow onions have the most flavonoids, eleven times the amount found in Western White, the variety with the lowest flavonoid content.