In a saucepan, melt butter over medium heat. Add onions, brown sugar, salt, white pepper, and cloves. Cover, cook for 10 to 12 minutes or until onions are tender, stirring occasionally. Transfer to a blender. Add 1 can of drained beets and 1/2 cup of the vegetable broth. Cover and blend or process until nearly smooth.
In the same pan, combine remaining can of drained beets, remaining broth, whipping cream, and lemon juice. Stir in blended beet mixture; heat through (don't boil). Sprinkle with dill. Makes 4 servings.