• Prepare a baking sheet with parchment paper.* Set aside.

for the almonds-

• Place almonds in skillet over medium heat, swirling pan around frequently, until tasted and fragrant.
• Remove from heat and pulse almonds in a food processor until they are chunky crumbs. Place almond crumbs on a plate and set aside.
  

for the caramelized onions-

• In large skillet over medium low heat, melt butter. Add onions and cook for 20-30 minutes, stirring occasionally. (You want to hear a quiet sizzle. The onions should slowly start to turn into a golden brown color to a deeper brown.)
  
• Once onions are caramelized to a deep brown, season with salt and black pepper. Stir in brown sugar. Remove from heat and set aside.

for the cheese balls-

• In the food processor (no need to clean it from pulsing the almonds!), blend goat cheese and cream cheese to mix.
  
• Pour in slightly cooled onions and process again until mostly smooth. Stir in parsley, salt and black pepper by hand.
  
• Using two spoons (or a small cookie scoop), scoop mixture into 24 even balls and place on baking pan.
  
• Coat each cheese ball into toasted almond crumbs, rolling around until fully coated.
  
• Store in refrigerator until ready to use. Serve with crackers, other cheeses and/or vegetables.