Braised Celery

• 1 head of celery
• 2 tablespoons olive oil
• 1 small onion, sliced thin
• 2 or 3 thyme sprigs
• Salt
• 1 cup chicken or beef broth

1. Remove the tough outer stalks of: 1 head of celery.
2. Trim the root end close to the bottom of the stalks and cut off the leafy tops.
3. Pull off the outer stalks to expose the pale green heart.
4. Cut the group of stalks at the heart in half lengthwise, and then in half again as wedges.
5. Line up all the stalks and cut in half crosswise.
6. Into a heavy pan over medium heat, pour: 2 tablespoons olive oil.
7. Add: 1 small onion, sliced thin, 2 or 3 thyme sprigs.
8. Cook for 5 minutes.
9. Add the celery.
10. Cook for 5 to 7 minutes, until the onions and celery have browned a little.
11. Season with: Salt.
12. Add: 1 cup chicken or beef broth.
13. Bring to a boil.
14. Lower the heat to a simmer.
15. Cover the pan and cook until the celery is tender.
16. The sauce should be thick and coat the celery; if not, uncover the pan, raise the heat, and reduce the liquid as much as needed.
17. Taste for salt and serve.
18. For a milder dish, blanch the celery for 7 minutes in salted boiling water before browning it with the onions.

head of celery, olive oil, onion, thyme, salt, chicken

Taken from www.epicurious.com/recipes/food/views/braised-celery-387203 (may not work)