Oh yes! Swiss.
It’s a crock pot method. First you add a box of beef broth to the pot. Then you sautee your onions in real butter, I use 5 or 6 onions, and add them to the pot as they get done. Then you cube up half a loaf of French bread and submerse it in the onion broth. The more bread you use the thicker it will be, the less bread the thinner it will be.
Heat on high until it’s starting to bubble, then turn to medium or low, and cook alllllll day. Like, 9 hours. The longer you cook it the better.
The original recipe calls for you to put into individual serving bowls, top with grated Swiss cheese and brown the cheese under the broiler. I don’t do that. I just grate some cheese into my bowl and pour the hot soup over it to melt the cheese.
Warning…it really looks greyish and unappetizing! Don’t let the look fool you. It is addictive-good. The longer it’s in the fridge, the better it gets too.