My All-Time Favorite Parmesan Broth

Wrap the parmesan rinds in cheesecloth and tie a knot at the top. This will prevent the cheese from sticking to the bottom of the pot as it cooks. Cut the tops off the garlic bulbs crosswise so the cloves are exposed.

In a large stockpot, heat a couple tablespoons of olive oil over medium-high. Add the garlic bulbs and onion—all cut-side down—and cook briefly until caramelized, 3ish minutes. Add the cheese rinds, carrot, celery, herbs, and spices, followed by the water. Everything should be mostly submerged.

Bring to a boil, then immediately reduce to a simmer. Cook the broth until it’s golden in color and reduced by half, about 2½ hours. When it’s done, discard the cheese rinds and strain through a fine-mesh sieve. Season to taste with salt. The broth can be stored in the fridge for several days or the freezer for several months. Enjoy! ✨