Parm Broth

By KDHarmon

Ingredients

• 2 tablespoons olive oil
• 1 onion, peeled, quartered
• 1 head of garlic, halved crosswise
• 1 bunch thyme
• 1 bay leaf
• 3 –4 parsley sprigs
• 1 teaspoon black peppercorns
• 1 cup dry white wine
• 1 pound Parmesan rinds

Details

Adapted from bonappetit.com

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.

Makes about 4 cups.