Rishta bi Laban wa Bassal

• 3 large onions, cut in half, then into thick slices
• 34 tablespoons extra-virgin olive oil
• 3 cloves garlic, crushed
• 14 ounces tagliatelle
• Salt
• 1 quart plain whole-milk yogurt at room temperature
• 1 teaspoon sumac

1. In a large saucepan, fry the onions in the oil, covered, over very low heat, until golden, stirring every so often.
2. Add the garlic and cook moments more, until it begins to color.
3. Turn off the heat.
4. Heat through when you are ready to serve.
5. Boil the tagliatelle in salted water until done al dente.
6. Beat the yogurt with a little salt.
7. Serve the tagliatelle directly on the plates.
8. Pour the yogurt on top and sprinkle with fried onions and a dusting of sumac.

onions, extravirgin olive oil, garlic, tagliatelle, salt, milk, sumac

Taken from www.epicurious.com/recipes/food/views/rishta-bi-laban-wa-bassal-373558 (may not work)