Parmesan Barley Cake

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8 cups water

1 tablespoon unsalted butter

1 medium onion, finely chopped

2 cups pearl barley (about 14 ounces), rinsed

1 1/2 cups freshly grated Parmesan cheese (about 4 1/2 ounces)

Salt and freshly ground pepper

1/4 cup vegetable oil

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