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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.
Soft German egg noodles layered with melted mountain cheese and a heap of sweet fried onions. The Alpine answer to macaroni cheese.
