Swabian Cheese Spaetzle

Grate the cheese. Cream the 1/4 pound butter. and add the eggs. Gradually add the flour and salt. Once that is completely mixed, add the cheese. Bring 2 to 3 quarts of water to a rolling boil. Properly you should use s spaetzle grather to drop the dough in the water. (If you ever find one, buy it for me too.) In lieu of the grather drop teaspoons of the dough directly into the water. Do this is batches. Don't overcrowd the pot. Boil until the spaetzle rise to the top of the pot. Remove and place in a round casserole and sprinkle more grated cheese over it. Boil the next batch and place in the casserole, topping with cheese again. Continue until all of the dough has been used. While you are cooking the spaetzle, saute the onions in the last of the butter until they are very golden brown. Top the casserole with the onions and bake in a hot oven 5 to 10 minutes until the top is golden brown.