Peel the onion and chop very finely. Melt the butter in a pan and saute the onion, bacon and egg barley for a few minutes. Add 1 tablespoon of paprika, pour in the vegetable stock and simmer.
Place the potatoes in a preheated oven (200°C or 390°F) and bake for about 15-20 minutes, until tender. Peel and dice the potatoes and add to the barley stew. Season heavily with salt, pepper and paprika to taste. Serve hot.