Peel and chop the onions. Dice bacon very finely and fry it crisply in a pan without fat. Add 2 tablespoons of oil, heat up and fry the onions briefly. Remove and let cool off.
Stir cream cheese and crème fraîche until smooth. Dice ham very finely and stir in half of the bacon mixture. Season to taste with a little salt and pepper. Chill for at least 30 minutes.
Wash herbs. Cut chives into small rolls. Finely chop parsley and chervil. Mix herbs, remaining bacon mixture and 4 tbsp. oil. Season with pepper. Form about 30 dumplings from the cream cheese mixture with two teaspoons.
Serve and garnish with the rest of the bacon mixture.