Pearl Barley Porridge with Butter and Onion

Sort through the pearl barley and rinse it first with warm water (30–40 °C), then with hot water (55–60 °C), draining well each time.

In a saucepan, bring 900 ml of water to a boil, dissolve the salt in it, and add the rinsed pearl barley.

Cook the barley over medium heat, stirring occasionally, until the liquid is almost absorbed and the porridge thickens — about 30–40 minutes.

Peel and finely dice the onion. Heat the oil in a skillet and sauté the onion over medium heat for 8–10 minutes until translucent with golden edges.

Once the porridge has thickened, add the butter, stir it in, smooth the surface, and cover the saucepan tightly with a lid.

Reduce the heat to low and let the porridge steam for 30 minutes, so the grains become soft but don't turn into a sticky mass.

Add the sautéed onion to the finished porridge, gently stir, taste, and add more salt if needed.

Serve hot, mounding the porridge and spreading the onion on top.