Pilaf with pearl barley and onions

Fill a large pot with water and bring to a boil. Add the onion and submerge for one minute until the skin starts to come off. Drain with a slotted spoon and place in cold water. Slice into rings and set aside.

Heat fat in a large pot over medium heat until hot but not smoking. Add pearl barley and cook, stirring frequently, until the grains darken and become fragrant, about 15-20 minutes.

Add broth and the reserved onion. Bring to a boil, then reduce heat to low. Season with salt and pepper. Cover and cook until the grains are tender but firm, and all the liquid is absorbed; about 40 minutes. If all the liquid is absorbed but the grains are still not done, add a few spoonfuls of water or broth. Serve hot.