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Heat the olive oil in 10" frying pan over medium heat. Add the onions, shallot, garlic, and salt.
Cook on medium until the onions get a little brown on the bottom, and deglaze with the wine. Lower the heat and cook for about an hour, stirring occasionally. If the onions ever start to get too dry, add about ¼ cup of water and stir so they don't burn.
Once the onions have caramelized and reach a deep golden hue, add the bone broth. Cook until the broth is mostly cooked down.
Set the oven to high broil and place the cheese on top of the onions, starting with the gruyere.
Broil for 2-3 minutes until the cheese melts and begins to bubble. Remove from oven and serve immediately with tortilla chips or crusty bread.