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Position oven rack in upper third; preheat to 400°F. Heat 1 tablespoon oil in a 12-inch broiler-safe skillet over medium-high heat. Add sliced onions; cook, stirring often, until just beginning to soften, about 5 minutes. Stir in 1 cup broth and ½ teaspoon salt; cover and cook, stirring occasionally, until the onions are deeply browned, 30 to 35 minutes. Stir in 2 tablespoons vinegar and 1 tablespoon thyme, scraping up any browned bits from the bottom of the pan.
Meanwhile, arrange 12 baguette slices in a single layer on a small baking sheet. Drizzle with the remaining 1 tablespoon oil. Bake on the upper rack until toasted, about 10 minutes. Set aside. Increase oven temperature to broil.
Stir rinsed chickpeas, ½ teaspoon pepper and the remaining 1 cup broth and ¼ teaspoon salt into the onion mixture. Bring to a gentle simmer over medium-high heat. Remove from heat and sprinkle evenly with 1 cup Gruyère. Broil until the cheese is melted and browned in spots, 3 to 5 minutes.
Garnish with additional thyme and pepper, if desired. Serve with the toasted baguette slices.