Parmesan Broth

 In Recipes

Ingredient                                                     Amount

Olive Oil                                                         2 Tbsp

Onion, peeled, chopped roughly              1 each

Garlic, halved crosswise                             1 head

Thyme, fresh                                               4 sprigs

Bay Leaf                                                         1 each

Parsley stems                                                  4 each

Black Peppercorns, whole                           5 each

White Wine                                                     1 cup

Water                                                              2 quarts

Parmesan Rinds                                            1 pound

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.
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