Heat the olive oil in a casserole dish over low heat, and add the sliced red onions and crushed garlic.
Sweat gently for 20 minutes or until soft and tender.
Add the beetroot, vegetable stock, cooked pasta, and raspberry vinegar.
Heat through.
Season with salt and pepper to taste and serve the scarlet harmony red onion and beetroot symphony hot.
Notes / Tips / Wine Advice:
Wine Advice:Pair this vibrant red onion and beetroot soup with a light-bodied red wine like a Pinot Noir or a Beaujolais. The wine's fruity and earthy notes will complement the sweet and savory elements of the soup, creating a delightful culinary experience.