For the dough, mix the eggs, flour, oil and plenty of salt (approx. 4 teaspoons) with the dough hook. Depending on the size of the eggs, add the water so that the dough is viscous.
In the meantime, bring the salted water to the boil. Then spoon the dough into a spaetzle or button press and press it into the boiling water.
Alternatively, you have to scrape the dough from the board into the water if a press is not available.
After a very short time in the water, the spaetzle come up again, fish out of the water and place in a ready-made bowl.
Add a little bit of the cheese to each serving of the finished spaetzle so that it is always evenly mixed. Put the next portion of spaetzle in the water, etc. Make sure that the cooking water contains enough salt, as the spaetzle soak up it with the water.
Every now and then scratch the bottom of the pot with a wooden spoon, spaetzle could stick to the bottom.
Peel and cut the onions into rings and fry until dark brown. Then spread over the cheese spaetzle.
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