Peel the onions and cut or slice into thin half rings. Let it take color in plenty of butter over medium heat. Depending on your taste, you can also let it get a little darker.
Sift the flour into a bowl. Add eggs, mineral water and a good pinch of salt. Traditionally, the dough is beaten by hand, but nowadays it can also be prepared with a mixer. Depending on the consistency, help with water or flour. As soon as the dough bubbles it is ready and can rest for a while.
In the meantime, preheat the stove with a baking dish in it to approx. 80 ° C and put on a large saucepan with plenty of water and let it simmer. Grate and mix all of the cheese. Salt the water.
Pour the dough into the spaetzle slicer in portions and shave the spaetzle into the water. Make sure that the spaetzle does not stick to the bottom of the pot. As soon as the spaetzle floats on the surface of the water, let it steep for about 30 seconds. Then skim off the spaetzle with a slotted spoon and place in the preheated casserole dish. Put a layer of cheese on top. This is repeated until the batter is used up. Whether you have cheese as the last layer and let it turn golden yellow with top heat is a matter of taste. I prefer to leave it.
Finally, distribute the browned onions on the Kässpatzen and serve.
This is served with a green salad dressed with a vinaigrette and a cold beer.
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