Parm Broth

By CheeseDiva

Ingredients

• 2 Tab.olive oil
• 1 onion, peeled, quartered
• 1 head of garlic, halved crosswise
• 1 bunchthyme
• 1 bay leaf
• 3-4 parsley sprigs
• 1 tsp. black peppercorns
• 1 cup dry white wine
• 1 # Parmesan rinds

Preparation

Step 1

Heat oil in a large saucepan over medium-high heat. Cook onion, garlic, thyme, bay leaf, parsley, and peppercorns, stirring often, until garlic is deep brown, about 5 minutes. Add wine, bring to a simmer, and cook, scraping up any brown bits, until liquid is reduced by half, about 4 minutes.

Add Parmesan rinds and 8 cups water; bring to a boil. Reduce heat and simmer, stirring occasionally to prevent cheese from sticking to bottom of pot, until broth is flavorful and reduced by half, about 2 hours.

Strain through a fine-mesh sieve into a large bowl (or an airtight container if making ahead).

DO AHEAD: Broth can be made 4 days ahead. Let cool; cover and chill.