 Hi, I'm Jan Scott and welcome to Produce Made Simple. I'm thrilled to be sharing one of my favorite recipes featuring caramelized onions with you today. It's been floating around for nearly two decades, originally published in the New York Times, but I think you'll love it. Thankfully, Produce Made Simple already has two recipes to make caramelized onions, one on the stove top and one in the slow cooker. So please check this article out before you begin. Then all you need to do is boil one pound of fresh fettuccine in a large pot of salted water. Test it because the water should taste salty like the ocean. After about three minutes, drain but reserve a cup of pasta water and set aside. Use the same pot and whisk together two cups of plain Greek yogurt with half a cup of the pasta water. Keep the rest to thin it down a bit more if you feel it needs it. Then toss the pasta with the yogurt mixture and sprinkle with parmesan cheese. Top with your caramelized onions. To finish, sprinkle with some fresh chopped parsley or chives too and enjoy while warm. I hope you love this as much as I do. Please like, comment, and subscribe for more Produce Made Simple.