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+ servings
parmesan broth

Parmesan Broth Recipe

This homemade parmesan broth recipe is a rich and flavorful alternative to store-bought broth. Use it in soups, sauces and pasta dishes!
Prep 15 minutes
Cook 6 hours
Total 6 hours 15 minutes
Fat 9
Carbs 5
Protein 6
Yield 6

Ingredients

  • 3 tablespoons salted butter
  • 1 large white onion roughly chopped (onion paper and all)
  • 2 shallots roughly chopped (shallot peel and all)
  • 1.5 cups mushrooms roughly chopped
  • 1 whole head garlic smashed
  • ½ cup dry white wine
  • 3-5 parmesan rinds
  • 10 sprigs fresh thyme
  • 8 sprigs fresh parsley
  • 10 cups water
  • 2 teaspoons sea salt
  • ¼ cup lemon juice

Instructions

  • Heat a large dutch oven over medium/high heat. Add butter. 
  • When the butter is melted add the onion, shallot, and mushrooms to the dutch oven and let the vegetables sauté for 4-5 minutes or until the white onion starts to brown. 
  • Add the garlic to the dutch oven and sauté for an additional 2-3 minutes. 
  • Deglaze the pan with the white wine. Use a spatula to scrape the browned bits from the bottom of the dutch oven. 
  • Add the parmesan rinds, fresh thyme, parsley, water, and sea salt to the dutch oven and stir and bring to a boil. 
  • Turn the heat to low and let the broth simmer for 4-6 hours (the longer the better). 
  • When the broth has simmered and is flavorful add the lemon juice and stir. 
  • Place a large bowl or pot in the sink and set a sieve on top of the pot. 
  • Pour the parmesan broth through the sieve so that all the vegetables, herbs, etc. are caught and the broth below is caught by the bowl. 
  • Use the parmesan broth in soup, sauces, or risotto.

Nutrition Facts

Calories: 128kcal | Carbohydrates: 5g | Protein: 6g | Fat: 9g | Fiber: 1g | Sugar: 1g