Remove the tough outer stalks of:
1 head of celery
Trim the root end close the bottom of the stalks and cut off the leafy tops. (I actually leave the tops on — lots of great vitamins there!) Pull off the stalks and cut in half lengthwise. Line them up and cut in half crosswise. Then cut those on the diagonal into wedges.
Into a heavy pan over medium heat, pour:
2 tablespoons olive oil
1 small onion, sliced thin
2-3 thyme sprigs
Cook for 5 minutes. Add the celery. Cook for 5-7 minutes, until the onions and celery have browned a little.
1 cup chicken or beef broth. Bring to a boil. Lower the heat and simmer. Cover the pan and cook until the celery is tender. 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. Taste for seasonings and adjust. Serve.