Parmesan Broth

 In Recipes
Parmesan Broth

Yield: 2 quarts

Parmesan Broth


  • 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


  1. 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.
  2. 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.
  3. 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.
  4. Strain and season to taste. Cool and store refrigerated until ready to use. Lasts up to five days in the refrigerator, covered.