Step 1

In a large mixing bowl, whisk together the eggs, milk, salt, pepper, and nutmeg until smooth. Stir in the flour, a little at a time, until combined. You want a medium-thick batter. It shouldn’t be too stiff or too runny, and when you lift some up with a spoon it should flow like a ribbon. Set aside to rest for 15 to 20 minutes.

Step 2

Bring a large pot of salted water to a simmer. You can make the dumplings with either a spaetzle maker/scraper or a colander with large holes. Place the spaetzle maker or colander over the pot and fill it with batter (add a little at a time and do this in batches). Use a silicone pastry scraper or spatula to press the batter through the holes, or slide the slider back and forth, to make the dumplings.

Step 3

Cook until all the dumplings float to the surface, about 2 minutes. Drain, rinse with cold water (so they don’t stick together), and set aside.

Step 4

In a 10-to-12-inch diameter cast-iron skillet or heavy non-stick skillet, melt half the butter over medium heat. Add the onions and cook, stirring occasionally until soft and browned, about 8 to 10 minutes. Remove to a small plate or bowl.

Step 5

Add the remaining butter to the skillet and let it melt over medium heat. Add the cooked, cooled dumplings and stir to heat back through. Add the cheese and stir to thoroughly combine and melt the cheese. Roughly smooth out the top and allow the mixture to continue to cook, undisturbed, for about 4 to 5 minutes to create a crust along the bottom and sides of the pan.

Step 6

Remove from the heat, top with the onions and chives and serve immediately.