- 2 Tbsp Olive Oil
- 1 Onion, peeled, chopped roughly or quartered
- 1 head Garlic, halved crosswise
- 4 sprigs Thyme, fresh
- 1 Bay Leaf
- 4 Parsley stems
- 5 Black Peppercorns, whole
- 1 cup White Wine
- 2 quarts Water
- 1 pound Parmesan Rinds
- Salt to taste
- In a large pot add the oil over medium-high heat. Add the onion, garlic, thyme, bay leaf, parsley, and black peppercorns. Stir to coat in the oil and cook until the onion and garlic begin to brown.
- Add the wine and allow the wine to pick up any browning that has stuck to the bottom of the pan. Allow the wine to reduce by half.
- Add the water and cheese rinds. Bring to a boil and reduce to a low simmer. Stir often to make sure the rinds do not stick and burn to the bottom of the pan. Allow to slowly simmer for roughly 2 hours.
- Strain and season to taste. Cool and store refrigerated until ready to use. Lasts up to five days in the refrigerator, covered.