Step 1) Heat a Dutch oven or stockpot over medium-high heat. Add the oil and swirl to coat the bottom. Cook the onions for 9 to 10 minutes, or until golden brown, stirring constantly. (Watch carefully so they don’t burn.)
Step 2) Stir in the remaining ingredients. Bring to a simmer, stirring constantly. Reduce the heat and simmer, partially covered, for 15 to 20 minutes, to blend flavors.
To serve, remove the bay leaves. Ladle the soup into bowls.