Step 1

In a large bowl, whisk or beat eggs until they start to get foamy on top. Stir in milk. In a medium bowl combine four (3 cups), salt (1/2 teaspoons) and pepper (1/8 teaspoon). Add flour mixture to eggs a cup at a time, stirring until just combined. (over-working the dough makes it tough) You will have a fairly firm batter. If it's too firm and not sticky at all, add a bit of water. Don't worry if it's not perfectly smooth.

Step 2

Bring a large pot of salted water to a boil. Working with 1/4 of the batter at a time, hold the spaetzle maker over the pot and slide the cup back and forth, allowing the dough to fall into the water. You may need to use a knife to help release the dough. Allow it to boil for another 2 1/2-3 minutes. Using a skimmer or a slotted spoon, transfer cooked spaetzle to the ice bath. Repeat three more times or until all the batter is used up. Once the ice has melted, drain the spaetzle. Put it in a bowl and toss with 1 tablespoon olive oil. At this point you can store it in the fridge, covered, for a day or so before proceeding.

Step 3

In a large heavy pot combine 3 tablespoons of olive oil, sliced onions, 1/2 teaspoons salt and 3 tablespoons of water. Heat the mixture, stirring, until it starts to sizzle, then turn the heat down to a simmer, cover, and cook for 30 minutes, stirring occasionally.

Step 4

While the onions are cooking, heat the remaining oil 2 tablespoons olive oil in a large skillet over medium heat until hot but not smoking. Add the greens and 2 tablespoons of water. Cover and cook, stirring occasionally, until wilted, about 3 minutes. Remove from heat. Season to taste with salt and fresh ground pepper.

Step 5

Preheat the oven to 400ºF. In a large bowl toss the spaetzle with the wilted greens, caramelized onions and grated cheese. Season generously with salt and fresh ground pepper, to taste. Pour the whole mixture into a lightly oiled 9 x 13 inch casserole. Bake in the oven for 20-25 minutes, until heated through and cheese is melted.