Lenten Dumplings (Fastenknödel)

Cut the white bread into small cubes and place them in a large bowl.

Pour the milk over the bread cubes and let sit briefly until the bread has absorbed the liquid.

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

Add the eggs, roasted onion, flour, salt, pepper and the finely chopped parsley to the bread mixture.

Knead everything into a smooth, pliable dough.

Bring a large pot of salted water to a boil.

With wet hands, shape small dumplings from the dough.

Place the dumplings into the gently simmering salted water and let them cook for about 15 minutes.

Lift the dumplings out with a slotted spoon, let drain briefly and serve as a side dish.