Mix salt, eggs, flour and water until a firm dough. Add 20 g of melted light butter and beat the dough until it bubbles. In a saucepan as wide as possible, bring salted water to a boil, mold some of the dough onto a moistened wooden board and scrape narrow, long spatulas into the boiling water with a kitchen knife dipped in water. After 3 to 5 minutes, remove the spatulas with a skimmer and keep warm.
Do the same with the rest of the dough. Roast the onions cut into rings until golden. Arrange the finished sparrows alternately with grated cheese in layers on a platter. At the end, add the onion rings.
Serve with green salad.
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