In a medium saucepan, warm the coconut oil, and add three of the five onions to sauté. Sauté on medium-high, until the onions become caramelized.
Meanwhile, add broth, tomato paste, lemon juice, salt, seasonings, and remaining onions to a large stock pot. Cook on medium-high until mixture comes to a light boil.
Once the onions in the saucepan become caramelized, add them to main soup pot, and combine well.
Simmer everything together for about thirty minutes, until onions are cooked through. You can tell it is close to being done when the soup takes on more of an onion flavor instead of the tomato flavor from the paste.
Garnish with additional Italian seasonings and/or fresh chopped parsley.