- 1-2 pound bag of sauerkraut
- 1 tablespoon oil
- 1 cup small diced onion
- 1-12 ounce beer
- 2 tablespoon sugar
- 1 teaspoon dried thyme
- ¼ cup white vinegar
- 1 tablespoon water mixed with 1 tablespoon cornstarch to make a slurry
- 1 tablespoon butter
Remove the sauerkraut from the bag and place it in a colander placed in the sink. Rinse well under cold running water and let drain. Pour 1 tablespoon of oil into a medium sized sauce pan over medium high heat. Add the onion and cook for 2-3 minutes or until lightly caramelized. Next mix in the beer, sugar, dried thyme and sauerkraut and bring to a simmer. Cook on medium low heat for 7-10 minutes or until the sauerkraut is soft and the liquid is almost evaporated. Incorporate the vinegar and return to a simmer. Mix the cornstarch and water together then pour into the simmering sauerkraut while stirring. Take the sauerkraut off the heat and stir in the 1 tablespoon of butter. Place in a heat proof serving dish and serve. Makes 1 quart.