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
- 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.