Red Onion and Beet Soup
| 1 Tbsp. | Olive Oil |
| 2 1/2 | Sliced Red Onions |
| 2 | Garlic Cloves, Crushed |
| 2 1/2 Cups | Cooked Beets, Cut into sticks |
| 1 1/4 Quarts | Vegetable Stock or Water |
| 1 Cup | Cooked Soup Pasta |
| 2 Tbsp. | Raspberry Vinegar |
| Salt and Freshly Ground Pepper | |
| Plain Yogurt or Fromage Blanc and Snipped Fresh Chives to garnish |
Heat the Olive Oil in a large saucepan or flameproof casserole; add the onions and garlic. Cook slowly for about 20 minutes, or until soft and tender, stirring occasionally. Add the beets, stock or water, cooked pasta, and vinegar and heat through. Season and garnish with swirls of yogurt or fromage blanc and chives.
