Pork Parmesan Broth - DeLallo

Ingredients

• 2 tablespoons DeLallo Extra Virgin Olive Oil
• 3 tablespoons DeLallo Red Wine Vinegar
• 1 yellow onion, quartered
• 4 ribs of celery, chopped into large pieces
• 1 head garlic, halved crosswise
• 1 bay leaf
• 2 teaspoons salt
• 1 teaspoon fresh black pepper
• 2 pounds pork bones
• 1 cup dry white wine
• 1 bunch thyme
• 1 pound Parmigiano-Reggiano rinds