Cook 2 cans, 29 ounce) sauerkraut in pan; cover with water. Cover and boil for 15 minutes.

Saute 2 large onions finely chopped in 2 heaping tablespoons of butter. After sauerkraut has boiled, drained and add 2 tablespoons Crisco and onions to sauerkraut.

In skillet put 1 heaping tablespoon Crisco. Melt and add 1 tablespoon of flour and make a paste, add water to make a gravy. Salt and pepper to taste.

Add gravy to sauerkraut and onion mixture; stir well. Can be store in refrigerator in covered container if desired.