Make as much egg barley as required. Heat fat, add onions, fry until golden brown, add the dried egg barley and brown nicely. Place in a pudding-dish, add hot soup stock or water to more than cover. Bake in a moderate oven about one hour or until the water has nearly all evaporated and the egg barley stands out like beads and is soft. The onion may be omitted. Serve hot in place of a vegetable.