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1
Bring the water to a boil in a medium saucepan; cover and keep warm over low heat.
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2
Melt the butter in a large saucepan, add the onion and cook over low heat, stirring, until translucent, about 8 minutes.
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3
Add the barley to the onion and cook over moderate heat, stirring, until thoroughly coated with butter, about 2 minutes.
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4
Add 2 cups of the hot water and simmer, stirring often, until the water has evaporated, about 10 minutes.
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5
Repeat the process with the remaining water, adding 2 cups at a time.
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6
Remove the barley from the heat.
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7
Stir in 1 cup of the Parmesan and season with salt and pepper.
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8
Spread the barley on a baking sheet, cover with plastic and let cool.
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9
Line a 10-inch cake pan with plastic wrap, allowing a 6-inch overhang.
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10
Using a rubber spatula, spread half of the barley evenly in the cake pan.
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11
Sprinkle with the remaining 1/2 cup of Parmesan and cover with the remaining barley; smooth the surface.
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12
Cover the barley cake with the overhanging plastic wrap and refrigerate until firm, at least 4 hours or overnight.
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13
Heat the oil in a 10-inch nonstick skillet.
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14
Working quickly, unwrap the barley cake and gently lift it from the pan using the plastic wrap.
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15
Invert the cake onto an unrimmed baking sheet, discard the plastic wrap and slide the cake into the skillet.
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16
Cook over moderate heat until the cake is heated through and very brown and crisp on the bottom, about 15 minutes.
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17
Set a large serving plate over the skillet, invert the cake onto it and serve cut into wedges.
