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. |