1 pkg. dry French onion soup mix
1 large can tomato juice
1 (3 lb.) loaf Velveeta cheese
1 loaf French bread, cubed in 1-inch squares and toasted in oven (for dipping)

Put tomato juice and onion soup mix in large saucepot. Cook until boiling; lower to medium heat. Slice cheese and add to above mixture. Cook until melted. Dip toasted bread cubes into hot cheese fondue.