It is going to be another chilly weekend here, perfect weather for making and enjoying some lovely soup. French onion soup is a favourite of ours but I feel it is time to take it up a notch and this recipe looks like it will do the trick. French-Onion-Style White Bean Soup Serves 6 Time  1 hrs 30 mins Ingredients 3 tablespoons extra-virgin olive oil, plus more for brushing and drizzling 1 large fennel bulb, thinly sliced 1 large onion, thinly sliced 2 garlic cloves, thinly sliced 1/2 teaspoon crushed red pepper 1/4 teaspoon dried oregano, crumbled Two 14-ounce cans cannellini beans, drained and rinsed 1 quart vegetable stock or broth Salt and freshly ground pepper Six 3/4-inch-thick slices of sourdough bread 2/3 cup freshly grated Parmigiano-Reggiano cheese Directions In a large soup pot, heat the 3 tablespoons of olive oil. Add the fennel, onion and garlic, cover and cook over low heat, stirring occasionally, until softened, about 10 minutes. Uncover and cook over moderate heat, stir