1. Cut the bread (ideally a day or two old) into thin slices, then into smaller pieces.
2. Slice the onions into half rings and fry them slowly in the butter until golden brown.
3. Add half the bread to the onions and fry together for a few minutes.
4. Pour in the hot beef broth, add the caraway and marjoram and simmer for 10 minutes; season with salt and pepper.
5. Divide the remaining bread between the bowls and ladle the hot soup over it.
6. Sprinkle generously with fresh chives and serve immediately.
Tip: A thrifty Bavarian classic: this is how stale bread turns into a hearty, flavourful soup.
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