Heat Ländle butter in a pan until it is brown and has a nutty aroma. Put the flour, salt, pepper and nutmeg in a bowl.
Add Ländle milk, mineral water and eggs and use a wooden spoon to make a firm dough. Beat the dough until it bubbles.
Have a saucepan ready with plenty of boiling salted water. Press the dough through a spaetzler and bring to the boil once.
Skim the spaetzle into a bowl with a hole scoop - you can leave a little spaetzle water on it, so that it stays juicy.
Sprinkle the grated cheese mixture on top and mix into the spaetzle with a wooden spoon until it pulls threads. Pour the brown butter over it.
Cut the onions into fine rings using a slicer. Put in a bowl and dust with flour and paprika powder and stir well until the onions have absorbed everything.
Fry in hot oil at 180 ° C and drain on kitchen paper. Pour the onions over the cheese knobs.