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Line a large sheet pan with parchment paper and lay out all onion slices in a single layer
Toss onions with oil, water, and 2 tablespoons balsamic vinegar
Bake at 400°F for 45 minutes, stirring every 10-15 minutes until onions are deep brown and have lost about ½ of their volume
In a large bowl, mix salt, onion soup mix, and brown sugar
Cover brisket with the mixture and spread evenly
Place all onions in a large pan and cover with the brisket
Add broth to the pan and cover with foil
Reduce temperature to 325°F and bake for 3 hours or until fork-tender
Cool completely and slice
Rewarm in the onion juice and serve