Courtesy Emeril Lagasse; you can add cabbage and/or fennel to this dish and/or sprinkle crumbled feta or blue cheese over the dish before serving. Ready in about 45 minutes.
1 tablespoon olive oil
1 medium yellow onion, thinly sliced
2 teaspoons minced garlic
1 head celery, ends trimmed and cut into 4-inch lengths
1 1/2 cups chicken broth
1/2 cup dry white wine or vermouth
1 bay leaf
1/4 teaspoon finely ground black pepper
1/4 teaspoon salt
2 tablespoons minced parsley
2 tablespoons lightly toasted chopped walnuts