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Peel the onions and cut into slices.
Melt the butter in a frying pan and fry the onion slices with a pinch of salt over a low heat for 15 minutes until meltingly soft. Add the sugar for the last two minutes to caramelize. Set aside.
Boil the spätzle in salted water according to package instructions.
Meanwhile, cut off the rind from the raclette cheese, then cut into cubes and melt the cheese with the white wine and cream in a saucepan. Once melted, add the flour and stir to thicken. Season with salt and pepper.
Add the cooked spätzle and soft onions to the saucepan with the cheese sauce and stir to coat the spätzle in sauce.
Divide the spätzle between 2 plates and sprinkle each portion with crispy onions and chives.