Start by cutting the onions fine and roast them in a pan with a lot of butter on very low temperature for about 5 minutes. Add the milk, place it aside and let it cool down.

Slice the bread very thin (about 1-2 millimeter slices) and put the slices into a bowl. Slice or cut the cheese in small cubes and put it in the bowl.

Add the herbs and pour the onion milk over the bread. Add the eggs, salt and pepper and start kneading the dough with your hand.

Form dumpling balls and put them into a pan with a lot of butter. Slightly press the dumplings a bit flat, to around 4 centimeters.

Roast the Kaspressknödel now to a golden-brown outside, do not overfry. Just so that the dumlping is fully heated and the cheese inside is melting.

Serve the hot dumpling with salad or in a soup.