serves 6

4 tablespoons butter
3 cups diced Vidalia or sweet Spanish onions
1 cup minced celery hearts with leaves
1/4 cup vermouth
2 bay leaves
1 teaspoon celery salt
2 tablespoons flour
1 cup half and half
1 teaspoon minced fennel seed
1/4 cup grated sharp American Cheddar cheese (1 ounce)
1/4 cup fine whole wheat cracker crumbs

In a large sauté pan with a lid, melt the butter over medium heat. Add
the onions and celery hearts and stir to coat the vegetables with butter.
Add the vermouth, bay leaves, and celery salt, cover, and cook until the onions are soft, about 5 minutes. Do not brown the vegetables. Remove
the lid and raise the heat to high to reduce any liquid. Lower the heat to
medium and sprinkle the vegetables with flour, then whisk in the half
and half. Whisk and simmer the vegetables until the sauce is smooth
and thickened and has come to a boil, about 4 minutes. Remove the
bay leaves and pour the mixture into a buttered casserole dish. Bake
immediately or refrigerate.
Preheat the oven to 350 degrees F.
Sprinkle the top with the fennel seed, cheese, and crumbs. Bake for
20 minutes until the casserole is thoroughly hot and brown.
 

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