Bread Dumplings - Semmelknodel

• 3 tbsp (45 ml) butter (no substitution for authenic flavor)
• 1/2 onion, chopped
• 1 to 1 1/2 loaves of day old bread, (homemade or bakery bread, don't use "Wonder" type bread)
• 1 tsp (5 ml) parsley flakes, heaping rounded amount
• Dash of basil or oregano
• Salt and pepper to taste
• 2 eggs, beaten
• 3 tbsp (45 ml) all-purpose flour
• 2 tbsp (30 ml) milk, or as needed

1. In butter, saute onion unitl golden brown, and set aside.
2. Tear the bread into little pieces and add the parsley, basil, and salt and pepper to taste.
3. To the bread mix in two beaten eggs and add the sauteed onion.
4. Dredge the whole mixture with the flour and then moisten it with the milk.
5. Knead with your hands until the dough is well mixed.
6. Form balls about 2 inches in diameter (these are not rising breads), making 5 to 6 dumplings, then let them stand at room temperature uncovered for at least an hour.
7. (Any time over that won't matter one way or the other).
8. Twenty minutes before you are going to serve the dumplings with your soup, stew or chowder, drop them into salted boiling water for about 20 minutes.
9. Drop the dumplings into a soup, stew, or chowder bowl and ladle your recipe over it.
10. One to two dumplings a person is more than plenty.
11. These are especially wonderful with cheese soups with a "Swiss" accent.

butter, onion, loaves, parsley, basil, salt, eggs, flour, milk

Taken from online-cookbook.com/goto/cook/rpage/00122F (may not work)