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Soft German egg noodles layered with melted mountain cheese and a heap of sweet fried onions. The Alpine answer to macaroni cheese.
Beat the 4 eggs with the 150 ml milk, then work in the 3 cups flour, the nutmeg and half the salt. Beat hard with a wooden spoon for 3 minutes until the batter is thick, smooth and pulls away in ribbons, then rest it for 10 minutes.
Slice the 2 onions thinly and cook them in 2 tablespoons of the butter over medium-low heat for 15 to 18 minutes, stirring often, until deep golden and sweet.
Bring a large pot of salted water to a gentle boil. Press the batter through a spaetzle grater or the holes of a colander straight into the water in batches, and scoop the noodles out 30 to 40 seconds after they float.
Grate the 150 g emmental and 100 g gruyere together. In a warm dish, layer the drained noodles and the cheese in three rounds, seasoning each layer, and let the heat of the noodles melt the cheese.
Melt the last 2 tablespoons butter until it smells nutty, pour it over the top, and finish with the fried onions and the chopped chives.
