olive oil over low heat and add onion and a bit of salt Cook slowly until the onion is meltingly soft (about 12-15 minutes).
Add the stock.
Taste and adjust seasoning.
Bring to a boil, then simmer for 10 minutes Meanwhile, sprinkle the cheese in the bottom of 4 soup bowls.
Crack the peppercorns and coriander seeds, then place them in a plastic bag and finely crush with a heavy sauceman or meat mallet Sprinkle this over the cheese along with the nutmeg.
Rub the garlic over the bread and brush the slices with remaining olive oil on both sides Heat a dry saute pan over medium heat until very hot and add the bread until brown on both sides Break the bread into small pieces.
Ladle the soup into bowls and serve with bread pieces.