Onion Soup with Protein Crouton

Preheat oven to 375 degrees. Separate the eggs. In a stand mixer or large bowl, whip egg whites and cream of tartar until very stiff. Then add the unflavored egg white powder. Using a spatula, gradually fold the cream cheese (or egg yolks) into the egg whites, being careful not to break down the whites. Spray a bread pan with avocado oil spray and spoon the mixture into the pan. Bake at 375 degrees for 38 minutes. Keep oven shut, and leave the bread in there for another 15 minutes or until cool. Let the bread cool completely before cutting into slices. This can be made ahead of time. I keep a loaf in the freezer.

In a heavy 5-quart pot melt the butter over low heat. Add the onions, butter, thyme, bay leaf, garam masala and salt to taste and cook until the onions are deep amber and exceedingly soft, stirring occasionally, 25 to 30 minutes. Add the beef broth and let the soup simmer for 25 to 30 minutes, allowing the flavors to meld together. Season with salt and pepper to taste.
Preheat the oven to broil. Arrange a rack in the middle of the oven. Place the protein bread on the middle rack of the oven and toast until crispy, about 2 to 3 minutes per side.
Remove the bay leaf and thyme sprigs from the soup and discard. Pour the soup into two ovenproof bowls, float the toasted protein bread on top, and cover it with a thick layer of the Gruyère. Put the soup bowls under the broiler on the middle rack and cook 3 to 5 minutes, or until the cheese is fully melted and golden. Best served fresh.