For the spaetzle dough, whisk the eggs in a mixing bowl until smooth. Slowly pour in enough flour until the dough is nice and smooth. Now add salt and water. Beat vigorously with the mixing spoon until the dough bubbles and has a silky sheen. Let the dough rest for half an hour, then knock it through again before processing it.
Bring a large saucepan of salted water to a boil. Prepare a second pot or bowl of hot water. Spread the dough in portions on a moistened wooden board, scrape off narrow strips with a knife or a dough card - if you support the dough board on the edge of the pan, the pasta strips fall straight into the boiling water. Or you can prepare the spaetzle with a spaetzle slicer.
As soon as they swim up again, they are done. Fish out the spaetzle with a skimmer, rinse in clear water, then drain in a sieve.
Cut the onions into rings on the vegetable slicer and slowly roast them in hot butter until they are brown. Layer alternately onions, grated cheese and spaetzle in a baking dish. Bake in the 200 degree oven for just under fifteen minutes until the cheese has melted.
TIP: This includes a large bowl with a crisp, nicely sour salad.
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