Use this rich and versatile broth in vegetable soups, instant-supper pastas, such as Capellini en Brodo, and beans in need of a boost.
Recipe information
Total Time
2 hours 15 minutes
Yield
Makes about 4 cups
Ingredients
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.
Step 2
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.
Step 3
Strain through a fine-mesh sieve into a large bowl (or an airtight container if making ahead).
Step 4
DO AHEAD: Broth can be made 4 days ahead. Let cool; cover and chill.
