Bring the vegetable or meat stock to a boil. In the meantime, cut the stale bread into bite-sized cubes. Arrange the bread cubes in the soup plate. While the broth is still boiling, cut the onions into rings and brown them in a little pork lard and butter. Cut the chives into small rings.
As soon as the onions are lightly dark brown, pour them over the dry bread cubes, pour the broth over them immediately, season with salt and pepper and sprinkle the chives over them as a decoration. The roasted onion rings give the soup its famous dark color and roasted taste
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