Peel, halve and slice the onions. Heat clarified butter in a pan. In it, first fry the onions under the lid until they are translucent, then brown a little without the lid. Remove the onions, leave the fat in the pan and set them aside.
Wash the liver with cold water, remove sinews and skins if necessary and cut into small cubes. Then add 2 tablespoons of oil and puree very finely in a suitable container.
Now mix the flour, eggs, pureed liver, 50 ml water and 1/2 teaspoon salt with a hand mixer (dough hook) to form a smooth dough. Depending on the consistency, add a little more water if necessary. However, the dough should not be too thin.
Bring 3 liters of salted water to a boil in a large saucepan. In between, reheat the pan with the frying fat from the onions on the lowest setting.
Now use a spaetzle press to add about 1/3 of the batter to the boiling water. As soon as all the spaetzle are on top, remove with a slotted spoon, drain well and place in the warmed pan. Now spread 1/3 each of the cheese, onions and chives over it, season with a little pepper and salt and put the lid on the pan.
Press the next third of the batter into the water and continue as before, possibly leaving some chives to sprinkle over. Finally, mix everything together and let it simmer under the lid until the cheese has melted completely. Mix everything again, sprinkle with a little chives if necessary and serve in the pan.
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