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1
Mix together the flour, eggs, salt and milk into a rough and very thick batter. Don't over mix -- if you can see a little flour, that's okay. If the batter seems very wet, add another teaspoon of flour.
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2
Bring a very large pot of water to the boil.
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3
Use the spaetzle maker, colander, or other method to force the batter into the boiling water. Don't do more than enough to make a single layer on top of the water.
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4
The noodles will rise to the top. They need only about ten seconds, after which they are scooped out with a slotted spoon and put in a large bowl.
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5
Each layer of noodles should be sprinkled, liberally, with the grated cheese.
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6
Continue with the drop noodles, layer by layer, until you've gone through all the batter.
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7
Cover the last layer with what remains of the cheese.
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8
Cover the whole bowl with aluminum foil and put in the oven on the lowest setting to keep warm.
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9
Melt butter in a large, heavy skillet.
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10
When it's very hot, add the onions. Lower heat to medium low, and let the onions cook until they are crisp and brown.
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11
Remove the bowl of cheese drop noodles from the oven and pour the buttery, crisp onions over the top.
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12
Note that you can increase or decrease this recipe by using this formula: per serving, 1 egg, 100 grams flour, and 1/8 liter milk, with additional cheese to taste.
