Finely dice the onion and cook in a pan in the coconut oil until translucent. In a pot, briefly boil the water with vegetable broth and yeast. Add onions with fat, stir in breadcrumbs, oat flakes and marjoram.
Leave to swell for a few minutes, then pour into a jar and off to the fridge. There it cools and becomes a spreadable mass. After cooling, remove the fat lid that has formed on top.