Ingredients

  • ¼ cup oil
  • ½ cup sugar
  • 2 cups onions, coarsely chopped
  • 16 ounces sauerkraut, drained
  • ¼ teaspoon salt
  • ½ cup cider vinegar
  • ½ teaspoon caraway seed

Directions

Heat oil over medium heat. Add sugar, stirring until it is a caramel color, about 10 minutes. Add onions, kraut and salt; cook for 15 minutes, stirring frequently. Add vinegar and seed, simmer for 30 minutes. Lasts 3 weeks in frig.

Source

Servings/Yield