Smoked Garlic & Scalloped Parmesan Pearl Onions Au Gratin

In a medium sized pot, cover pearl onions with water and bring to a boil. Boil for 7-8 minutes until fork tender. In a separate bowl, whisk together cream, melted butter, fresh thyme, dried chives, salt, and black pepper. Add in half of the shredded Parmesan cheese and mix well. Stir in the roasted smoked garlic. Drain the boiled onions from the water. Mix the drained onions with the cream mixture. Spray a grill-proof quart-size casserole pan with non-stick spray. Pour in the creamy onion mixture. Set your grill to 275°F. Place the onion mixture on the grill and cook for 30 minutes. If desired, stir in the cornstarch slurry (2 tbsp cornstarch mixed with 2 tbsp water) to thicken the mixture. Top with the remaining Parmesan cheese. Grill for an additional 30 minutes until bubbling. Remove from grill and set aside for 10-15 minutes prior to serving.