1. Make the Spätzle Dough:

   • In a large mixing bowl, combine 300g (2 ½ cups) all-purpose flour and 1 tsp salt. If using, add a pinch of nutmeg for flavor.
   • Create a well in the center of the flour and crack in 4 large eggs. Start mixing with a wooden spoon or a spatula, gradually incorporating the flour.
   • Slowly add 100ml (about 1/2 cup) water (or milk) until the mixture is smooth and thick but still somewhat sticky. The dough should be elastic but not too runny.

2. Rest the Dough:

   • Let the dough rest for about 10-15 minutes. This helps the flour hydrate and improves the texture of the Spätzle.

3. Cook the Spätzle:

   • Bring a large pot of salted water to a boil. If you have a Spätzle maker, use it to press the dough into the boiling water. If not, you can use a colander or a slotted spoon.
   • Working in batches, press the dough through the Spätzle maker into the boiling water. Cook until the noodles float to the surface, about 2-3 minutes. Once they float, let them cook for an additional minute before removing them with a slotted spoon.
   • Transfer the cooked Spätzle to a large bowl and drizzle with a little olive oil or butter to prevent sticking. Repeat until all the dough is cooked.

4. Prepare the Onions:

   • In a large skillet, melt 3-4 tbsp butter over medium heat. Add the thinly sliced onions and sauté until they are golden brown and crispy, about 10-15 minutes. Stir frequently to ensure even cooking. Once done, remove from heat and set aside.

5. Assemble Käsespätzle:

   • Preheat your oven to 180°C (350°F).
   • In a large baking dish, layer half of the cooked Spätzle, followed by half of the grated cheese. Season with a little salt and pepper.
   • Add the remaining Spätzle on top of the cheese layer, followed by the remaining cheese. Reserve a little cheese for topping if desired.
   • Pour some of the sautéed onions over the top. You can also sprinkle a little extra cheese if you like.

6. Bake:

   • Bake in the preheated oven for about 15-20 minutes, or until the cheese is melted and bubbly. If you like a crispy top, you can broil it for an additional 1-2 minutes at the end, but watch closely to prevent burning.

7. Serve:

   • Remove from the oven and let it cool slightly. Garnish with the remaining crispy onions and chopped fresh parsley, if desired. Serve hot as a main dish or side dish.

Storage

• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.