1 tablespoon vegetable oil
1 large onion, chopped
1 large garlic clove, minced
1 teaspoon caraway seeds
pinch of sugar
2 pounds sauerkraut, rinsed and drained
1 cup or so of chicken broth
Preheat the oven to 375F.
Heat oil in a large heavy ovenproof pot or Dutch oven.
Add the onion and saut for 2 minutes.
Add the garlic, caraway seeds, sugar, sauerkraut and the chicken broth.
Bring to a boil, cover and transfer to the oven.
Bake 30 minutes; add more stock if mixture becomes dry.