Instructions: In a large pot, heat olive oil and onions and garlic for 10 minutes until caramelized, until just turning brown. Add the the white wine and continue to cook for another 10 minutes. Add the stock and marjoram and rosemary, bring to a boil, reduce heat, and simmer for 30 more minutes.

Return to pan to heat, not boil. Adjust with salt & pepper to taste add cheese and bread cubes for garnish.

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