3 slices bacon
1 c. chopped onion
1 bag (2 lbs.) fresh sauerkraut, rinsed and drained
1 1/2 c. (12 oz.) beer or apple juice
2 tbsp. packed brown sugar
1/2 tsp. caraway seeds
1/4 tsp. ground black pepper

Fry bacon in a 2 quart saucepan over medium heat until crisp. Remove to paper towel to drain. Stir onion into drippings and cook 4 to 5 minutes until translucent. Stir in sauerkraut, beer, brown sugar, caraway seeds and pepper; bring to a boil; reduce heat to low, cover and simmer 1 hour. Simmer uncovered 15 to 20 minutes longer, stirring 2 or 3 times. Spoon into serving bowl. Crumble reserved bacon over top; garnish with parsley. Makes 6 servings.