In a large pot over medium-high heat, melt 1 tbsp of unsalted butter.

Add the onions, and saute for 2-3 minutes until they begin to become tender. Remove the cooked onions, and reserve them for later.

Lower the heat to medium, and melt 4 tbsp of unsalted butter in the pot.

Whisk 1 tsp of xanthan gum in with the butter, and cook stirring continuously for another 30 seconds.

Slowly whisk in 2 cups of heavy whipping cream, a little at a time. You will notice that the cream begins to thicken quickly, this will get thinned out when the broth is added.

Mix in the 2 cups of bone broth. If your mixture is too thick for your liking, you can add in more broth to thin it out.

Add in the chopped cooked broccoli.

Stir in a pinch of nutmeg, and 8 oz of shredded cheddar cheese until dissolved.

Reduce the heat, and simmer for 20 minutes. If your soup is too thin, you can add a tiny bit of xanthan gum, but add it just a pinch at a time, a little goes a long way.