Instructions

• Prepare the grill for direct cooking over medium heat (350° to 450°F). Brush the cooking grates clean. Cut the onions in half lengthwise, then slice into ¼-inch-thick half-moons.
  Prepare the grill for cooking over medium heat (400°F). Brush the cooking grates clean. Cut the onions in half lengthwise, then slice into 1/4 inch thick half-moons.
  Prepare the grill for direct cooking over medium heat (350° to 400°F). Brush the cooking grates clean. Cut the onions in half lengthwise, then slice into 1/4 inch thick half-moons.
• In a large bowl combine the onions, oil, thyme, and salt and toss to coat the onions evenly.
• Spread the onion mixture in an even layer on a large perforated grill pan.
• Set the grill pan over direct medium heat and cook the onions, with the lid closed, until soft and golden brown, 25 to 35 minutes, stirring about every 5 minutes.
  Set the grill pan over medium heat and cook the onions, with the lid closed, until soft and golden brown, 25 to 35 minutes, stirring about every 5 minutes.
• Remove the grill pan from the grill and let the onions cool to room temperature. Discard any onion bits that have turned black (to avoid any unwanted bitter flavors).
• In a food processor combine all of the dip ingredients except the chives. Process until blended. Add the onions and pulse to a dip consistency with some onion pieces remaining. Add all but ½ teaspoon chives and pulse once. Transfer to a bowl, sprinkle with the reserved chives, and serve with the chips.