“French onion” parmesan and gruyere broth

🧀 Parmesan Rind Broth with Caramelized Onions & Gruyère

A rich, savory broth made from leftover cheese rinds, caramelized onions, herbs, and a touch of wine. Deeply flavorful and perfect for sipping, risotto, or as a base for soup.

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🧾 Ingredients

Core Ingredients

• 2–3 medium onions, thinly sliced

• 5 Parmesan rinds (or about ¾ lb)

• 3–4 Gruyère rinds

• 6 cups water

• ⅓ cup dry white wine

• 1 garlic bulb, top sliced off

• A few tbsp olive oil

• Flaky sea salt and black pepper, to taste

• 1 tbsp peppercorns

• 1 tsp red pepper flakes

• A few sprigs of fresh thyme

• 2 bay leaves

• Optional: A squeeze of lemon juice, to brighten before serving

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👩‍🍳 Instructions

1. Caramelize the Onions

• In a large cast iron skillet or Dutch oven, heat a few tablespoons of olive oil over low heat.

• Add sliced onions and cook, stirring often, for 25 minutes, or until deeply softened and golden brown.

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2. Build the Flavor Base

• Add in:

  • The whole garlic bulb

  • Peppercorns, red pepper flakes, thyme, and bay leaves

• Stir and cook for 5 minutes, allowing the aromatics to bloom.

• Pour in the white wine, scraping the bottom of the pan to deglaze.

• Simmer until wine is reduced by half.

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3. Simmer the Broth

• Add in the water, Parmesan rinds, and Gruyère rinds.

• Simmer uncovered on low heat for about 2 hours, stirring occasionally to prevent cheese from sticking.

• Skim off any foam or solids as needed.

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4. Finish & Strain

• Taste and adjust with salt, pepper, and a bit of lemon juice, if desired.

• Strain the broth through a fine mesh sieve to remove solids like rinds, herbs, and garlic shells.

🧽 Cleanup Tip: If cheese sticks to the pot, add a splash of water and reheat on low. Once warm, the cheesy bits will lift off easily.

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🍽️ Serving Ideas

• Sip it hot in a mug like a savory tea

• Use as a base for risotto, French onion soup, or creamy polenta

• Freeze in ice cube trays for a rich flavor booster anytime

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🌟 Pro Tips

• No wine? Use a splash of apple cider vinegar or omit altogether.

• Extra umami? Add a piece of dried mushroom or a dash of soy sauce during the simmer.

• Gruyère not available? Use aged cheddar or a bit more Parm rinds.

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🧡 Final Thoughts

This zero-waste broth is the ultimate cozy kitchen project—turning humble scraps into a gourmet essential. It’s rich, nutty, and deeply comforting.