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In a dutch oven or large non-stick skillet on medium-high heat, add olive oil and garlic. Cook garlic until sizzling and fragrant, about 30 seconds.
Add in the onions and mix to coat with oil and garlic. Add in miso and water, mixing until incorporated. Bring to a boil.
Once boiling, reduce to low heat and cover, cooking for 10-15 minutes until water has mostly evaporated.
Uncover and continue to stir and cook until onions are sticky and toasty brown, around 5 minutes.
Once caramelized, add white wine, mirin, heavy cream, miso, and grated cheese. Bring to a low simmer and stir until combined.
Add rice cakes and continue to cook and gently simmer until softened, around 3-5 minutes.
Scoop rice cakes and sauce into bowls. For the topping, combine sliced almonds, chives, and lemon zest in a bowl.
Sprinkle topping over rice cakes, add a squeeze of lemon juice, extra grated cheese, and serve warm.