Heat a few tablespoons in a large dutch oven over medium-high heat.

Add the onions and saute until they begin to change color and soften.

Toss in the bay leaves and season with salt and pepper.

Reduce the heat to low and continue to cook for 20 minutes or longer, until they turn dark and sweet. Give them an occasional stir.

Pour in the broth and heat through. Adjust the heat to a slow simmer.

The soup is ready to serve when hot, but the flavor intensifies with time.