Mix flour and salt in a baking bowl. Beat the milk water and eggs, add them all at once, mix with a ladle, and beat or whisk with a hand mixer until the dough is shiny and bubbles. Cover and let rest at room temperature for about 30 minutes.
Rinse Knöpfli sieve with cold water, place on frying pan. Place dough in portions on the sieve, push back and forth with a dough grain and drop directly into the lightly simmering water.
As soon as one portion of the dough has been processed and the Knöpfli rise to the surface, remove with a skimmer, drain. Place in layers on a plate with the cheese, keep warm.
Onion-Schweitze: Heat clarified butter in a coated frying pan. Add onions, roast over medium heat until light brown. Add breadcrumbs and fry briefly.
Spread the onion mixture evenly over the Knöpfli and serve on the spot.
Serve with: Leaf salad or apple slices.
By the way: Did you know that clarified butter is obtained by extracting water, milk protein and lactose from butter?
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