The Perfect French Onion Soup I have the basic ingredients, I think. White onions, Swanson's Beef broth, assorted cheeses, and the French bread is coming. Anything else? One of the basic problems I'm having is with the cheese. It should melt in your mouth and not in the soup. Is this possible? Bubble gum cheese is a factor. This is very unacceptable, and has been a problem. The cheese sometimes ends up as gob of bubble gum that doesn't chew properly. Should I use high glutine bread so it doesn't melt in the soup? I'm not really sure if gluton is the factor.