In a large frying pan, heat the oil. Add the onion and sauté over medium heat until it turns a deep brown color about 10 to 15 minutes.

Add in the garlic and sauté until fragrant, about one minute.

Add the mushroom and sauté another five to eight minutes until the mushrooms have cooked down. Then deglaze the pan with the white wine.

Add in the miso, onion soup mix, and salt. Remove from heat.

Add in the orzo and toss. Add in the Gefen Cherries and then the parsley and thyme. Taste and season.