Braised Celery with Crunchy Bread Crumb Topping

INGREDIENTS

• 2 tablespoons unsalted butter, at room temperature
• 1 head celery (about 1 3/4 pounds)
• 1 large shallot or 1 small yellow onion, finely minced (about 1/4 cup)
• 1 1/2 teaspoons finely chopped fresh thyme or 1/2 teaspoon dried
• Coarse salt and freshly ground black pepper
• 1/4 cup dry white wine or dry white vermouth
• 1 cup chicken stock, homemade (page 448) or store-bought (hs note: I used a veg. stock)
• 1/3 cup freshly grated Gruyere, or half Gruyere and half Parmigiano-Reggiano
• 3 to 4 tablespoons fresh bread crumbs made from day-old rustic white bread