Remove the skin from the onion, halve the onion and cut into small cubes. Saute in a frying pan at low temperature with the butter until translucent.
Cut the bread rolls into slices as narrow as possible. Bring the milk to the boil and remove from the heat.
Beat the eggs, mix with the milk, season with salt, pepper and nutmeg (freshly grated) and pour over the bread slices.
Add the onion cubes and parsley and let it rest for 10 minutes with the lid closed.
Roughly grate the mountain and gray cheese. Mix the dumpling mixture with the cheese to form a compact mass. Season to taste with salt and freshly ground pepper.
For the vegetable soup, peel onion, cut in half and chop into small cubes.
Clean celery stalks and cut into thin slices.
Peel carrots and also cut into narrow slices.
Wash tomatoes, remove stem and dip tomatoes in boiling water for 30 seconds.
Rinse in cold water, skin, quarter, seed and cut into 2 cm wide strips.
In a large saucepan, sauté the onions, celery and carrots in the oil over medium heat for a few minutes.
Extinguish with the white wine, reduce to a syrupy consistency. Pour in the vegetable soup and cook the vegetables at a low temperature just below boiling point until al dente, 8 to 10 minutes.
After 5 minutes, add garlic, lemon zest, bay spice, ginger and thyme.
To finish with wet