This easy homemade parmesan broth recipe is rich and packed with umami-flavor. Use in in place of chicken stock or vegetable broth to make soups, sauces, pasta dishes and risottos EXTRA delicious!
Heat the oil in a large dutch oven or pot over medium-high heat. Add onion and garlic, and cook, cut-side down, until slightly charred, about 3 minutes.
Add wine and bring to a simmer. Cook, scraping any browned bits from the bottom of the pot, until liquid is reduced by half, about 2 minutes.
Add water, parmesan rinds, thyme, parsley, peppercorns and bay leaves. Bring to a boil.
Reduce heat to a simmer and cook, stirring occasionally, until broth is very flavorful and reduced by about half, at least 2 ½ hours, or longer if time permits.
Strain the broth through a fine-mesh strainer and discard the solids. Season with salt, to taste, if desired.