1/2 cup packed dark brown sugar
1/3 cup cider vinegar
2 tablespoons caraway seeds
2 tablespoons unsalted butter
3 medium onions, finely chopped
Serves 8 to 12
Combine the sauerkraut in a large saucepan with the sugar, vinegar, caraway seeds, and 2 cups water. Bring to a boil over high heat, stirring often. Reduce the heat to low and cover. Simmer, stirring occasionally, until the sauerkraut has absorbed some of the liquid and is very dark, about 1 1/2 hours.
Melt the butter in a small skillet over medium heat. Add the onions and cook, stirring, until softened, about 5 minutes. Remove the cover from the sauerkraut and increase the heat to high. Bring to a boil and cook until most of the liquid has evaporated, stirring frequently. Stir in the onion mixture and cook 5 minutes longer. Serve hot.
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