- In a pot of salted boiling water, cook the barley for 30 minutes or until al dente. Drain and rinse under cold water. Drain well. Set aside in a large bowl.
- Meanwhile, with the rack in the middle position, preheat the oven to 425°F (220°C).
- On a non-stick baking sheet, toss the onions with 2 tbsp (30 ml) of the oil. Bake for 10 minutes or until the onions are tender and lightly browned, stirring halfway through.
- Add the onions, remaining ingredients and oil to the bowl of barley. Mix to combine. Season with salt and pepper.