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Season beef with salt + pepper and lightly coat with flour. Sear in olive oil in batches until deeply browned. Remove.
Add butter, garlic, thyme + rosemary. Cook 30–60 sec. Add wine and scrape up the browned bits. Stir in Dijon.
Add broth, Worcestershire + bay leaf. Return beef, cover and braise at 325°F for 2½–3½ hrs, until fork-tender.
Meanwhile, caramelize onions in butter + salt over medium-low heat for 30–45 min. Add wine at the end if desired.
Mix all aioli ingredients together and let sit 10–15 min.
Remove tender beef and strain the braising liquid. Simmer 5–10 min to concentrate into your au jus.
Toast baguette, spread with aioli, then layer beef, caramelized onions + provolone. Broil 1–2 min until melted.
Garnish with chives and serve with hot au jus for dipping.