Kasespatzle (German Alpine Cheese Dumpling Noodles)

For 2 servings, use 180 g flour, 2 eggs, 100 ml milk, 1 teaspoon salt, 180 g Emmental, 120 g onion, 20 g butter, and 0.5 teaspoon black pepper. Mix the flour, eggs, milk, and salt until no dry flour remains. The batter should drop slowly from a spoon rather than pour like a liquid. Bring a large pot of water to a strong boil and add small portions of batter. Work in several batches so the dumpling noodles remain separate instead of sticking together. Once the spätzle rise to the surface, cook them for about 1 minute more and lift them out. Drain thoroughly, since retained water would dilute the cheese coating. Thinly slice the onion and cook it with the butter over low heat. Stir often until it turns deep brown and sweet without scorching at the edges. Warm a separate pan over medium-low heat and add the cooked spätzle with the Emmental. Toss gently so the dumplings keep their shape while the cheese melts around them. Turn off the heat when the coating is even and still stretchy. Transfer to plates, top with the caramelized onion and black pepper, and serve immediately before the cheese begins to firm.