4 big onions
50 grams butter
500 grams flower
6 eggs
2 to 3 tbsp. water
1 tbsp. oil
200 grams shredded Swiss cheese

Slice onions thinly and saute in butter until golden brown.

Mix flour, eggs, water and salt and beat until it throws bubbles. Bring salted water to a boil and add oil. Use a spaetzle machine and drop spaetzle into boiling water. As soon as spaetzle swim on top, remove them and arrange them on a preheated platter.

Sprinkle cheese over them and keep them warm in oven at 100 degrees. Put the next layer of spaetzle on top, then cheese, repeat until all spaetzle are used up. At the end, top spaetzle with the onion rings and garnish with chives.