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.