Place the flour in a bowl.
Make a well in the centre.
Beat the eggs.
Add the oil.
Season with salt and nutmeg.
Fit a hand blender with dough hooks.
Mix the ingredients with the blender.
Mix until the dough makes bubbles. Add a little water as required.
The dough should fall easily from the spoon. Leave to rest for 15 minutes.
Bring a large pan of salted water to the boil. Place a portion of the dough in the spaetzle grater.
Grate the spaetzle into the boiling water.
Cook, stirring several times. When all the spaetzle float on the water surface, remove with a slotted spoon. Drain and cool in cold water.
Preheat the oven to 160°C (140°C fan, gas 2). Place half the drained spaetzle in a baking dish.
Sprinkle with half the cheese.
Spread over the remaining spaetzle.
Sprinkle with the remaining cheese.
Heat in the oven for 5-10 minutes to melt the cheese.
Meanwhile, prepare the onions.
Peel the onions.
Then cut into thin rings.
Put the oil in a hot pan.
Add the butter to the oil.
Heat until frothy.
Place the onions in the pan.
Fry over a medium heat for 10 minutes until golden brown. Carefully stir occasionally.
Remove the onions from the pan and drain on kitchen paper.
Remove the spaetzle from the oven.
Spread the onions on the cheese spaetzle and serve garnished with parsley.