For the Tyrolean bacon dumplings, first peel the onions, chop finely and sweat in the butter.
Cut the rolls into cubes and put them into a large bowl. Cut the bacon into fine cubes and add. Sprinkle the chopped parsley, salt and pepper. Add the onion. Beat the eggs with the milk and empty over the bread mixture. Add the flour and mix. Let stand for about 20 minutes.
With wet hands, form about 4 to 6 dumplings and let the Tyrolean bacon dumplings steep in salted, lightly simmering water for 15 to 20 minutes.