Ingredients

• 2 cans sauerkraut
• 1 medium onion, cut up
• 1/2 stick butter
• 2 tablespoons brown sugar
• 1 teaspoon caraway seeds
• 2 thick slices bacon (optional)

Directions

• Open 1 of the cans of sauerkraut. Dump the kraut into a colander or some type of large strainer. Rinse under cold water for a minute. Press the water out when done.
• Melt 1/2 stick butter in a large frying pan on medium heat.
• Sauté the onions in the melted butter until they soften. Push the onions to one side of the pan.
• Add the brown sugar to the other side of the pan, and when it starts to get bubbly, blend it with the onions.
• Add the rinsed kraut and mix with the onions and brown sugar. Blend well.
• Now open the second can of sauerkraut. Do not rinse this; just press the juice out of it.
• Add to the sauerkraut that is frying in the pan.
• When the kraut is mixed well remove it from the heat and transfer it to a baking dish that you can cover. Don't rinse out the frying pan just yet.
• Pour 3/4 cup water into the frying pan that you used and bring it to a boil. This catches the leftover juices that are still in the pan. Pour this over the sauerkraut in the baking dish.
• Sprinkle 1 teaspoon caraway seeds onto the sauerkraut, and mix.
• Put 2 slices of thick bacon (optional) on top of the kraut. A raw bratwurst also will work.
• Cover and bake at 350°F. Check it after 20 minutes, and when you hear it boiling, turn the heat down to 300°F. Plan on baking it for 1 1/2 hours. If you sense that it needs moisture, add a little water. Stir it every now and then.
• About halfway through the baking process remove the bacon or bratwurst and throw it away.