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Trim any excess fat and sinew from steak; halve each crosswise. Between waxed paper, flatten with meat mallet or bottom of heavy pan to scant ⅛-inch (3 mm) thickness.
Stir together rosemary, salt and pepper; set aside. Brush bottom of slow cooker with oil. Scatter a few onion slices in slow cooker; arrange 2 steak halves, side by side, over top of onion. Sprinkle steak with one-eighth of the rosemary mixture. Repeat layers with remaining onion, steaks and rosemary mixture, beginning and ending with onion.
Pour in broth, vinegar and soy sauce. Cover and cook on low for 8 hours.
Remove steak and onion slices to plate; cover loosely with foil and set aside. Skim fat from juices in slow cooker. Whisk cornstarch with 2 tsp water; whisk into slow cooker. Cover and cook on high until slightly thickened, about 10 minutes.
Serve steak, onion mixture and mustard (if using) on baguettes with juices on the side for dipping.