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In large bowl, combine salt, pepper, rosemary and cayenne pepper; rub about half over brisket. Toss onions in remaining spice mixture. Arrange brisket on onions in bowl, fat side up.
In separate bowl, stir wine, broth, cranberry concentrate, soy sauce and garlic; pour over brisket. Cover and refrigerate for at least 12 hours or for up to 24 hours.
Transfer onions and liquid to 5- to 6-quart (5 to 6 L) slow cooker; top with brisket. Cover and cook on low until meat is fall-apart tender, about 5 to 6 hours.
Transfer brisket to cutting board; cover and keep warm for 20 minutes.
Meanwhile, skim fat from liquid in slow cooker. In bowl, whisk flour with ⅓ cup (75 mL) water; whisk into liquid.
Cover and cook on high until thickened, about 20 minutes.
Slice brisket across the grain. Serve with sauce.