1. Work the flour with the eggs, salt, nutmeg and a little water into a thick, elastic batter.
2. Scrape the batter into plenty of boiling salted water through a spätzle grater (or from a board) and drain the dumplings as they float up.
3. Cut the onions into thin rings and fry them slowly in butter until golden brown and crisp.
4. Grate the Emmental cheese.
5. Layer the spätzle and the grated cheese alternately in a bowl so that the cheese melts from the warm dumplings.
6. Sprinkle the fried onions over the top and serve immediately.
Tip: Cheese spätzle is best served fresh and hot - that way the cheese stretches nicely.
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