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Place the flour in a bowl.

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Make a well in the centre.

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Beat the eggs.

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Add the oil.

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Season with salt and nutmeg.

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Fit a hand blender with dough hooks.

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Mix the ingredients with the blender.

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Mix until the dough makes bubbles. Add a little water as required.

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The dough should fall easily from the spoon. Leave to rest for 15 minutes.

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Bring a large pan of salted water to the boil. Place a portion of the dough in the spaetzle grater.

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Grate the spaetzle into the boiling water.

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Cook, stirring several times. When all the spaetzle float on the water surface, remove with a slotted spoon. Drain and cool in cold water.

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Preheat the oven to 160°C (140°C fan, gas 2). Place half the drained spaetzle in a baking dish.

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Sprinkle with half the cheese.

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Spread over the remaining spaetzle.

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Sprinkle with the remaining cheese.

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Heat in the oven for 5-10 minutes to melt the cheese.

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Meanwhile, prepare the onions.

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Peel the onions.

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Then cut into thin rings.

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Put the oil in a hot pan.

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Add the butter to the oil.

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Heat until frothy.

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Place the onions in the pan.

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Fry over a medium heat for 10 minutes until golden brown. Carefully stir occasionally.

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Remove the onions from the pan and drain on kitchen paper.

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Remove the spaetzle from the oven.

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Spread the onions on the cheese spaetzle and serve garnished with parsley.