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In a skillet over medium heat, add butter and sliced onion. Cook ~10 minutes until onions are starting to soften and brown. Transfer onions into the bottom of a 5-6 quart slow cooker.
In a large bowl combine ground beef, onion soup mix, breadcrumbs, eggs, milk, Worcestershire sauce, and ~5 slices of Swiss cheese (diced). Mix gently until just combined.
Shape mixture into a loaf and place it on top of the caramelized onions in the slow cooker.
Pour the can of French onion soup evenly over the top of the loaf.
Cover and cook on LOW for about 4 hours or HIGH for about 3 hours, or until internal temperature reaches ~160-165 °F.
In the last ~5 minutes of cooking, top with the remaining ~3 slices of Swiss cheese. Cover and let the cheese melt.
Let the loaf rest for a few minutes after cooking. Garnish with chopped parsley if desired and serve in slices, with the onion-soup juices spooned over.