Parmesan Broth

Use this rich and versatile broth in vegetable soups, instant-supper pastas, such as Pasta en Brodo, and beans in need of a boost.

2 Tbsp. extra-virgin olive oil
1 onion, peeled, quartered
1 head garlic, halved crosswise
1 bunch fresh thyme
1 bay leaf
3-4 sprigs parsley
1 tsp. black peppercorns
1 cup dry white wine
1 lb Parmesan rinds

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.

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.

Strain through a fine-mesh sieve into a large bowl (or an airtight container if making ahead).

Makes about 4 cups.

Make-Ahead: Broth can be made 4 days ahead. Let cool; cover and chill.