Peel the onions and dice.

Heat the butter in a large saucepan. Add the onions and stir to coat.

Sauté the onions until they become transparent. Add the broth to the pan and bring to a boil.

Season with nutmeg, salt, and freshly ground black pepper to taste. Turn the heat down and let the mixture simmer for 5 minutes.

Scrape the salt off of the pretzels and cut them into small pieces.

evenly distribute the pretzels among 4 soup bowls and pour the broth over each.

Scatter the chives over the top of each bowl and serve.