This is exactly what you need when it’s cold and rainy out: “French onion” parmesan and gruyere broth. Last year I made a classic parmesan broth, and it’s the perfect time of year to bring back a new version of it. It kind of has a French onion soup vibe to it, and its great when added to veggies or as a soup starter, or just eaten on it’s own with crispy bread.
One note: I didn’t strain the broth here, but you can of course do that when adding to other recipes.
“French onion” parmesan and gruyere broth
- 2-3 medium onions
- 5 parmesan rinds or about 3/4 of a pound
- 3-4 gruyere rinds
- 1 tbsp peppercorns
- 1 tsp red pepper flakes
- 1/3 cup white wine
- 1 garlic bulb with the top cut off
- A few tbsps olive oil
- Flaky sea salt/pepper
- A few sprigs of thyme
- 2 bay leaves
- 6 cups of water
- Thinly slice onions and add to a large cast iron skillet or dutch oven, along with some olive oil. Cook on low, stirring often until onions are super soft, about 25 min.
- Add in parsley, garlic, peppercorns, red pepper flakes and bay leaves. Cook for about 5 min. Then add in white wine and cook until wine is reduce in half.
- Add in water, gruyere and parmesan rinds. Cook for about 2 hours stirring often to make sure parm doesnt stick to bottom as it melts. Taste test and add some lemon juice at the end. you can strain it to remove all the herbs/ garlic shells and rinds. Enjoy!
- If pan gets tough with the rinds at the end, add some water to your pot and heat on low. Once the pan is warm, you should be able to scrape off the excess parmesan and more easily clean your pan.