This is a recipe that I found in a church cookbook a few years back. I almost always serve this with home-made soup or chili for a delicious, satisfying meal. Sometimes I like to add chopped ham with the swiss and red onion for a nice change of pace from your ordinary soup and sandwich. Enjoy! Peg
Cut bread diagonally in 1" slices to within 1 inch of the bottom. Be careful not to slice all the way through. Repeat cuts in opposite direction forming a diamond pattern.
Cut cheese into slices and then dice. Insert into bread, filling bread slices evenly.
Combine red onion, butter, garlic and salt. Spoon evenly over bread. Top with chopped fresh parsley or green onion tops, if using. Wrap tightly in tin foil and bake for 25-30 minutes until cheese is melty and gooey.