a. Fill a large pot with water and add a pinch of salt.

b. Bring the water to a boil over high heat.

c. Add the spaetzle noodles to the boiling water.

d. Cook the noodles according to the package instructions or homemade recipe until they are tender.

e. Once cooked, drain the noodles in a colander and set them aside.

a. Peel and slice the onions into thin strips.

b. In a large skillet, melt 4 tablespoons of butter over medium heat.

c. Add the sliced onions to the skillet.

d. Cook the onions slowly, stirring occasionally, until they turn golden brown and caramelized.

e. Sprinkle 1 teaspoon of salt and 1 teaspoon of sugar over the onions.

f. Continue cooking for another 5 minutes, allowing the flavors to blend.

a. Grate the Emmental cheese using a box grater or a food processor.

b. Set aside 1 cup of grated cheese for topping later.

a. Preheat the oven to 375°F (190°C).

b. In a large mixing bowl, combine the cooked noodles, caramelized onions, remaining grated cheese, 2 tablespoons of chopped chives, and a pinch of pepper.

c. Mix the ingredients thoroughly until the cheese is evenly distributed.

d. Grease a baking dish with butter or cooking spray to prevent sticking.

e. Transfer the noodle mixture to the greased baking dish, spreading it out evenly.

f. Sprinkle the reserved grated cheese on top of the noodle mixture.

a. Place the baking dish in the preheated oven.

b. Bake the Kasespatzle for about 20 minutes or until the cheese on top is melted and golden brown.

c. Once baked, remove the dish from the oven and allow it to cool for a few minutes.

d. Before serving, garnish the Kasespatzle with chopped parsley and crispy fried onions.