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Position rack in upper third oven; preheat to 450°F. Grease a 24-cup miniature muffin tin with 2 teaspoons olive oil; set aside.
Place potatoes in a large saucepan; cover with cold water by 2 inches. Bring to a boil over medium-high heat, and cook until tender, 15 to 20 minutes. Drain; let stand 5 minutes until cool enough to handle.
While potatoes cook, heat the remaining 1 tablespoon oil in a large skillet over medium-high. Add onions and cook, stirring occasionally, until just beginning to soften, about 5 minutes. Add 1 cup broth and ¾ teaspoon salt; cover and cook, stirring occasionally, until the onions are deeply browned, about 30 minutes. Stir in 1 tablespoon sherry vinegar; remove from heat.
Place a potato in each prepared muffin cup. Using a 1-teaspoon measuring spoon, firmly press each potato to create a shallow “cup” with sides. Sprinkle potatoes with ¼ teaspoon salt. Bake until potatoes look dry and edges start to crisp, 18 to 20 minutes. Turn on the broiler.
Divide caramelized onions between the potato cups, a scant 1 tablespoon each; sprinkle with the remaining ¼ teaspoon salt. Sprinkle each stuffed potato with some Gruyère.
Broil the stuffed potatoes until the cheese is melted and golden brown, about 4 minutes. Remove from the oven and garnish with thyme, if using.