Instructions

• Line a baking sheet with parchment paper and set aside.
• Place the 1 cup almonds in a dry skillet over medium heat. Stir or swirl the pan frequently until the almonds are toasted and fragrant (about 4–7 minutes). Remove from heat.
• Transfer the toasted almonds to a food processor and pulse until they form chunky crumbs (do not over-process into powder). Pour the almond crumbs onto a plate and set aside.
• In a large skillet over medium-low heat, melt 3 tablespoons butter. Add the thinly sliced small onion and cook, stirring occasionally, for 20–30 minutes until the onions are soft and turning golden brown. You should hear a quiet sizzle as they caramelize.
• When the onions are starting to brown, stir in 1 teaspoon dried thyme and continue cooking until the onions are a deep brown.
• Once deeply caramelized, stir in 2 teaspoons brown sugar and season with salt and black pepper to taste. Remove the skillet from the heat and let the onions cool slightly.
• (No need to clean the food processor.) Add 8 oz goat cheese and 8 oz cream cheese to the food processor and blend until smooth and well combined.
• Add the slightly cooled caramelized onions to the cheese mixture and process again until mostly smooth.
• Transfer the cheese-onion mixture to a bowl and stir in 1/2 cup chopped flat-leaf parsley. Taste and adjust salt and black pepper if needed.
• Using two spoons or a small cookie scoop, portion the mixture into 24 even balls and place them on the prepared baking sheet.
• Roll each cheese ball in the toasted almond crumbs until fully coated, pressing gently so the crumbs adhere. Return the coated truffles to the baking sheet.
• Chill the truffles in the refrigerator until firm (at least 1 hour). Store in the refrigerator until ready to serve.