Cheese Dumplings

Slice the white bread into very thin slices and place them in a large bowl.

Whisk the egg(s) and whole milk together, pour evenly over the bread and mix briefly. Then let sit for 10 minutes.

Finely chop the onion and sauté in butter until translucent, then let cool briefly.

Cut the Fontina into small cubes.

Add the sautéed onion, cheese cubes and flour to the soaked bread and mix everything thoroughly.

Season with nutmeg and a little salt, then check the consistency.

Use two spoons to form large dumplings.

Bring a large pot of salted water to a boil, add the dumplings and let them simmer gently for 15 minutes over very low heat.