Melt butter and oil in a saute pan and cook onions and garlic until soft. Three minutes or so. Remove from heat and set aside to cool.
In a large bowl whisk together eggs, milk, salt, pepper, nutmeg and 2 tablespoons of minced chives or scallions. Add bread, cheese and onions and mix until incorporated.
Cover and refrigerate for at least 1/2 hour.
When ready to cook dumplings, melt two tablespoons of butter and 2 tablespoons of olive oil in a saute pan until bubbling.
Take about 1/3 cup of dumpling mixture and make a ball and flatten out with your hands to form a disk (think crab cake).
Fry dumplings in butter until golden brown on both sides (about 2-3 minutes per side). I did mine in batches of two per batch and made eight dumplings.
Heat up broth until hot.
Place two dumplings per bowl and pour hot broth over them. (The hot broth will melt the cheese even more).
Top with chopped chives or scallions and serve.