2 lbs. sauerkraut
1 to 2 onions, sliced
2 slices bacon, diced
2 tbsp. butter
1 tbsp. caraway seed
1 tbsp. sugar
1 c. beef bouillon
1/2 c. white wine or beer

Rinse kraut with warm water; drain well. Cook onion and bacon in butter until onion is soft. Add the drained kraut, caraway seeds and sugar. Cover tightly and cook 30 minutes. Add bouillon and wine. Simmer 30 minutes longer. Kraut has a much better flavor if simmered an additional hour. Serves 4 to 6.