Barley Pilaf with Pearl Onions

• 10 ounces white pearl onions (about 2 cups)
• 1 tablespoon chicken fat, margarine, or unsalted butter
• 2 cups pearl barley
• 1 quart homemade or low-sodium store-bought chicken stock, plus more if needed
• Coarse salt and freshly ground pepper

1. Bring a large saucepan of water to a boil.
2. Add the onions, and blanch until the skins loosen, about 1 minute.
3. Drain the onions in a colander, and rinse with cold water.
4. Peel the onions, and set aside.
5. Heat the fat in a large saucepan over medium-low heat until hot but not smoking.
6. Add the barley; cook, stirring frequently, until the barley is browned and fragrant, about 15 to 20 minutes.
7. Add the stock and reserved onions.
8. Bring to a boil, then reduce to a simmer.
9. Season with salt and pepper.
10. Cover, and cook the barley until it is tender but chewy and all the liquid has been absorbed, about 40 minutes; if all the liquid is absorbed and the barley is still not done, add a few tablespoons stock or water, and continue cooking.
11. Serve hot.

white pearl onions, chicken, pearl barley, chicken, salt

Taken from www.epicurious.com/recipes/food/views/barley-pilaf-with-pearl-onions-392543 (may not work)