for 4 people

Onions

1 ½ tbsp	olive oil
2	onions, halved, cut into thin strips
½ tbsp	white flour

Barley

8 dl	vegetable bouillon
2 dl	cream
150 g	hulled pearl barley
300 g	waxy potatoes, peeled, cut into approx. 1 cm chunks

To serve

100 g	Graubünden mountain cheese, coarsely grated
	salt and pepper to taste
50 g	Graubünden cured ham, cut into thin slices
½ bunch	chives, finely chopped

How it's done

Onions

Heat the oil in a non-stick frying pan. Mix the onions and flour in a bowl, transfer to the pan, fry over a medium heat for approx. 15 mins. until golden brown, turning occasionally. Remove, drain on kitchen paper.

Barley

Pour the stock and cream into a pan, bring to the boil, reduce the heat. Add the barley and potatoes, simmer for approx. 20 mins., stirring occasionally.

To serve

Add the cheese, mix, season, plate up. Top with the cured ham, chives and onions.

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