Chop the onions and sauté in butter. Crumble the yeast and add, dissolve and sweat. Finely crush the garlic clove, add to the butter and pour in the broth. Stir in the whole wheat flour, bring to a boil and continue cooking for 3 minutes. Wash the marjoram and thyme, pat dry and chop finely. Season the mixture with the herbs and salt. When the mixture is just lukewarm, stir in the vinegar and butter.
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