Pasta with Yogurt and Caramelized Onions, from Kassos

This simple dish should have been delicious, but I'm not sure what went wrong. First chopped onions are caramelized -- I cooked mine (6C) for more than an hour; they became very soft but not truly caramelized. Second, I used regular greek yogurt in place of 2C sheep's milk yogurt, drained 2h. And I used regular spaghetti in place of tagliatelle.

The pasta is tossed with the yogurt, and served in a bowl with onions on top and then cheese.

Nobody liked this dish except the chickens.

I am surprised that Queezle Sister did not enjoy this dish. This is another old favorite of mine. I think the issue is with the onions--my experience has been that the onions are golden brown in about half an hour. I give this a four rather than a five because I think that texturally, the dish as written is lacking. I have added caramelized onions in the Latin style--very crispy and salty--as a sprinkling atop the dish-- and I think this solves the problem.