The cover for enRoute magazine's tenth Annual Food Issue illustrates a deconstructed recipe for caramelized onion soup from Toronto restaurant, Woodlot. The article "Restaurant Trends 2011, Playing With Fire, the Hottest Cooking Technique" describes the trend of using wood-burning ovens for everything beyond pizza. "Woodlot puts its wood-fired oven to creative use...even Woodlot's baked caramelized onion soup gets the oven treatment."
