Peel and cut into circles the onion, sauté in the vegetable oil for 10 minutes. Set aside 1 tablespoon of fried onions, pour the wine over remaining onions, let it boil away, add apple juice, chili pepper, tomato paste and marjoram. Fry gently, pour the broth, add the vanilla pod, salt, pepper, cook on low heat for 15 minutes. Dice the rye bread and fry in the remaining oil. Add in the broth cream, sour cream and blend into a puree. Serve with onion circles and rye croutons.