Melt butter and sauteé onions until light brown. Put bread cubes into a bowl, thoroughly mix eggs, milk and salt, pour over the bread cubes. Add onions ans parsley (best done by hand). Set aside to rest for 10-15 minutes, then fold in flour. Boil salt water in a large pot, form 4-6 dumplings with moist hands, reduce the heat (water should simmer) and cook the dumplings for 10-12 minutes. Bread dumplings are traditionally served to Bauernschmaus (Farmer's feast), Beuschel (lung), mushroom goulash, pork roast, smoked meat and game dishes.
Semmelknödel werden traditionell zu Bauernschmaus, Beuschel, Schwammerlgulasch, Schweinsbraten, Selchfleisch und Wildgerichten gegessen.