Käsespätzle (German Cheese Spätzle)

Method

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1. 1Combine the flour, eggs, salt and nutmeg in a large bowl, then add the water gradually while beating hard with a wooden spoon for about 5 minutes. The batter should be thick, sticky and full of bubbles, falling from the spoon in a slow, heavy ribbon. Rest for 10 minutes.
2. 2Meanwhile, cook the onions in 2 tbsp butter in a wide pan over medium-low heat, stirring occasionally, for 15-20 minutes until deep golden and sweet. Set aside.
3. 3Bring a large pot of water to a boil and salt it generously. Preheat the oven to 180 °C and butter a baking dish with the remaining butter.
4. 4Hold a colander with large holes (or the coarse side of a box grater) over the pot. Spoon some batter onto it and press it through the holes into the boiling water with a spatula or bench scraper.
5. 5The spätzle float to the surface within 1-2 minutes; give them 30 seconds more, then lift them out with a slotted spoon straight into the baking dish. Repeat in batches until the batter is used up.
6. 6Scatter a handful of cheese over each batch as you go, building up layers. Finish with a layer of cheese on top.
7. 7Bake for 10-15 minutes, until the cheese is fully melted and bubbling.
8. 8Top with the fried onions, sprinkle with pepper and chives and serve at once, ideally with a green salad.