VORARLBERG CHEESE SPAETZLE (DROP NOODLES)

Steps:

• 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.
• Bring a very large pot of water to the boil.
• 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.
• 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.
• Each layer of noodles should be sprinkled, liberally, with the grated cheese.
• Continue with the drop noodles, layer by layer, until you've gone through all the batter.
• Cover the last layer with what remains of the cheese.
• Cover the whole bowl with aluminum foil and put in the oven on the lowest setting to keep warm.
• Melt butter in a large, heavy skillet.
• When it's very hot, add the onions. Lower heat to medium low, and let the onions cook until they are crisp and brown.
• Remove the bowl of cheese drop noodles from the oven and pour the buttery, crisp onions over the top.
• 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.