Braised Celery with Crunchy Bread Crumb Topping
"All About Braising", Molly Stevens - serves 4

I don't know how it is possible; but this smells and tastes of Thanksgiving all by itself. If I had two ovens (and I think I will never be so lucky), I would make this dish to serve with the turkey at every Thanksgiving. Celery is not to be underestimated; and this recipe shows it off nicely. An excellent vegetarian offering for the holiday table.
2 tablespoons butter, at room temperature
1 head celery, (about 1-3/4 pounds)
1/4 cup minced yellow onion or shallot
1-1/2 teaspoons finely chopped fresh thyme or 1/2 tsp. dried
 1/4 cup dry white wine or dry vermouth
1 cup chicken or vegetable stock
1/3 cup grated gruyére, or half gruyére and half romano cheese, (fontina also works well)
4 tablespoons fresh bread crumbs made from day-old rustic bread
1 Preheat oven to 325°. Using about half the butter, generously butter a large gratin dish or baking dish (9 x 13-inch).
2 Wash and Trim the celery: Tear the celery stalks from the head. You should have about 10 or 12 sturdy outer stalks. Stop tearing off the stalks when you reach the shorter, pale, tender stalks, or the heart. Set it aside. Rinse the celery stalks. Trim off the top part of the stalk where it branches into leaves, and set tops aside with the heart. Using a small paring knife or vegetable peeler, scrape the outside of each celery stalk to remove the fibrous strings that run its length (seriously, DO NOT SKIP THIS STEP). Cut the stalks into 3-to 4-inch lengths. Arrange them in one layer in the baking dish. It's fine if the sticks overlap some; they will shrink and flatten into a single layer as they braise.

3 Finely chop the reserved celery heart, with the celery tops and leaves. melt the remaining butter in a medium skillet, over medium-high heat. Add the onion, thyme and chopped celery heart and leaves. Season with salt and pepper. Saute, stirring occasionally, until the vegetables are soft and beginning to brown, about 8 minutes. Pour in the wine and simmer until the pan is almost dry, about 3 minutes. Add the stock and simmer until reduced by half, another 6 minutes or so.
4 Pour the celery-onion-stock mixture over the celery sticks. Cover with foil and slide into the middle of the oven to braise until the celery has collapsed and feels very tender, about 1 hour and 15 minutes.
5 Remove the celery from the oven, and increase the oven heat to 400°. Sprinkle the cheese and bread crumbs over the celery, and return to the oven until the cheese is melted and the top is crusty and browned, about 10 minutes more. Serve hot or warm.