3 tbsp. finely chopped onion
3 tbsp. butter
2 rolls or 4 slices bread
2 eggs beaten
3/4 c. milk
1 tbsp. snipped parsley
3/4 tsp. salt
2 1/2 c. all-purpose flour
2 quarts water

Cook and stir onion in batter until tender. Cut bread into 1/2 inch cubes or about 3 1/2 cups. Add bread cubes and cook and stir until golden brown. Cool. Mix eggs, milk, parsley and salt in large bowl. Add onion bread mixture. Let stand until bread is thoroughly moistened or 10 minutes. Stir in enough flour to make a soft dough. Dough will be lightly sticky. Heat water to boiling in Dutch oven. Shape mixture into 1 1/2 inch balls. For easy working dip hands in cold water from time to time. Carefully place dumplings in boiling water. Simmer uncovered until dumplings rise to surface 2 to 4 minutes. Stir occasionally to prevent sticking. Simmer uncovered 5 to 9 minutes. Remove dumplings with slotted spoon.