Balsam Mountain Inn cooks up an onion pie perfect for the season
When you think onion, the word subtle doesn’t usually come to mind. However, spring onions, with their surprisingly delicate and green flavor,
can be a welcome tonic after a long winter.
To make the most of the onion’s spring arrival, Tom Tiberi, innkeeper at the Balsam Mountain Inn, offers a classic recipe from the 104-year-old establishment’s menu. Tiberi’s sister, Mary Kay Morrow, is the chef at this spot tucked into the mountains near Sylva, and concocts this sweet onion pie for vegetarian guests seeking a hearty main course or anyone who loves Vidalias.
Try garnishing it with feathered spring onion tops, or throwing in a few ramps for extra bite. You might also substitute leeks for the onions, and sprinkle the top of the pie with fresh herbs or the first edible flowers of spring. —SG Séguret