Pasta dishes are always a good idea!
Mix the eggs with the flour in a baking bowl, season with salt and nutmeg (freshly grated) and beat until the dough bubbles.
Remove the peel from the onions, cut them into rings and sauté them in a saucepan with the vegetable oil and 2 tbsp of butter until golden brown and set aside.
Finely grate the cheese. Grease a gratin dish with butter and sprinkle with a quarter of the onions and cheese and have ready.
Preheat the oven to 180 degrees (hot air 160 degrees ). Bring plenty of salted water to the boil. Press 1/3 of the dough into the boiling water with a spaetzle press or a spatula. Let the spätzle bubble up for 1 minute and form them with a skimmer into the already prepared gratin dish. Sprinkle again with onions and cheese and season with pepper. Repeat this process twice, finishing with onions and cheese.
Bake the gratin dish in the heated oven for 15 minutes. Cut the chives into fine rolls and garnish the finished cheese spaetzle with them.
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