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Heat 2 tablespoons oil in a 10-inch deep-sided skillet over medium-high heat. Add sliced onions; cook, stirring often, until beginning to soften, about 5 minutes. Add 1 cup broth and ¼ teaspoon salt; cover and cook, stirring often, until the onions are deeply browned and all the liquid has evaporated, 25 to 30 minutes. Stir in 2 tablespoons vinegar and 2 teaspoons thyme, scraping up any browned bits from the bottom of the pan.
Preheat oven to broil with rack in middle position. Add rinsed beans, ¾ teaspoon pepper and the remaining 1¼ cups broth to the onion mixture; bring to a lively simmer over medium-high heat. Cook, stirring often, until the flavors meld, the beans soften and the broth thickens, about 5 minutes. Remove from heat. Top evenly with ½ cup each Gruyère and fontina, followed by ½ cup panko.
Broil until the cheese is melted and the panko is toasted, about 3 minutes. Sprinkle with the remaining 1 teaspoon thyme. Recipe developed by Jasmine Smith