Spätzle

1. In a large bowl, whisk together the flour, salt, eggs and water. The mixture should be quite thick, but still flow from a spoon. Add a bit more water if necessary.
2. Let the dough rest for at least 10 minutes. In the meantime, bring a large pot of salted water to boil. 
3. Working in batches, push the spätzle dough through a colander or the large holes of a grater into the boiling water. Alternatively, use a spätzle maker for this step.
4. Cook until the spätzle begins to float. Immediately remove with a slotted spoon and rinse with cold water.

Käsespätzle

1. Cut the onion into thin half circles.
2. Melt the butter in a large skillet over medium heat.
3. Add the onion and a pinch of salt. Cook for 20 minutes or until lightly caramelized, stirring often. Reduce heat a bit if the onions are cooking too fast.
4. Add the vegetable broth and heavy cream. Season with salt and pepper to taste. Bring the sauce to a boil and cook, stirring often, until the sauce thickens slightly (about 2 minutes).
5. Reduce heat to a simmer and mix in the spätzle. 
6. Add the grated gruyere and simmer, stirring occasionally, until the cheese has melted.
7. Top with chives and fried onions if desired.