In a medium frying pan set over medium high heat on the stove-top melt the butter and add the onions and cooking while stirring for about 4 minutes until the onions are translucent. Stir in the flour and cook for one minute, stirring continuously and then add the evaporated milk and stir until your mixture is thickened.
Line your slow cooker with a Crock-Pot Liner if you want to and then pour the onion mixture into the crock. Pour in your 4 cups of Chicken Broth. Add the broccoli florets and spices. Cover and cook on LOW for 4 hours. I stirred occasionally (not required).
After the 4 hours, add your shredded Gouda cheese, stir in and cook on low for an hour. After that is melted add the other two cheese, stir in and cook for another 10 – 20 minutes. Once the cheeses are all melted it is ready to serve.