Peel the onions and chop finely.
Melt the butter and sauté the onion in it until light.
Put the bread cubes into a bowl.
Mix eggs, milk and salt well, add salt, pour over bread cubes.
Mix in onions and finely chopped parsley (preferably with your hands).
Leave for 10-15 minutes, fold in flour.
Bring salted water to a boil in a large pot, form four to six dumplings from the mixture with wet hands, reduce heat (water should gently bubble) and cook the dumplings in it for 10-12 minutes.
Preparation Tip:
Bread dumplings are traditionally eaten with farmer's feast, Beuschel, Schwammerlgulasch, roast pork, smoked meat and game dishes.