Heat up a pan with 1 tablespoon butter and sautee your onion soft. Take from heat when done and keep aside.
Add to a large bowl the sauteed onion, stale bread cut in cubes, cheese, all-purpose flour, eggs, salt, black pepper, oregano or marjoram, and the milk.
Mix it all with your hands to a semi-dry/wet mass. It should be able to stick together. If it's too wet or dry adjust by adding small quantities of flour, stale bread or milk.
Leave the mass to rest for 30 minutes at least.
Mix again the mass before shaping and then take some bread dumpling mass into your hand and shape into a tight sticking ball. Repeat the process with the remaining mass and keep the dumplings on a pan.
Heat up the same pan from earlier with the remaining 1 tablespoon butter. Wait for it to get hot but don't get to smoking point.
Take dumplings and press into the hot pan to create flattened dumplings. Fill up the pan but don't overcrowd. There should be enough space to turn the dumplings.
Control the heat all the time and turn dumplings to cook on both sides golden crispy.
Serve still hot. See serving suggestions in the post.
You can use stale bread or you can buy prepared cubed stale bread, just like the one you would use for your thanksgiving stuffing.
Pick a flavorful cheese of your choice. We use mountain cheese but something like a sharp cheddar is a good choice too.