Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the rinsed barley and cook, stirring frequently, for 4-5 minutes until the barley turns golden brown and smells nutty and toasty.

Push the toasted barley to one side of the skillet. Add the remaining 1 tablespoon of olive oil and the diced onion to the empty space. Cook for 3-4 minutes, stirring occasionally, until the onion is soft and translucent.

Stir the onion into the barley. Pour in the vegetable broth, add salt and black pepper, and bring to a boil. Reduce heat to low, cover, and simmer for 20-25 minutes until the barley is tender and most of the liquid is absorbed.

Remove the skillet from heat. Fluff the barley with a fork, then stir in the fresh parsley, chives, and thyme. Taste and adjust seasoning with additional salt and pepper if needed.

Transfer the toasted barley to a white serving bowl. Garnish with a few extra herb sprigs if desired. Serve warm as a side dish.