Step 1

Heat the oil in a large dutch oven or pot over medium-high heat. Add onion and garlic, and cook, cut-side down, until slightly charred, about 3 minutes.

Step 2

Add wine and bring to a simmer. Cook, scraping any browned bits from the bottom of the pot, until liquid is reduced by half, about 2 minutes.

Step 3

Add water, parmesan rinds, thyme, parsley, peppercorns and bay leaves. Bring to a boil.

Step 4

Reduce heat to a simmer and cook, stirring occasionally, until broth is very flavorful and reduced by about half, at least 2 ½ hours, or longer if time permits.

Step 5

Strain the broth through a fine-mesh strainer and discard the solids. Season with salt, to taste, if desired.

Step 6

Enjoy in your favorite recipe.