Potatoes With Onions & Sage
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
- Serve with apple sauce and
a rich gravy of your choice.
Makes 4 servings.
|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
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.