1 small onion
2 Tbsp. shortening
1 large can sauerkraut, drained and rinsed
3 Tbsp. sugar
2 Tbsp. flour
1/4 cup water
1/2 tsp. caraway seed
Chop onion fine. Place in a skillet with shortening. When onion is lightly browned, add sauerkraut and caraway seed. Cook uncovered until tender. Mix sugar, flour, and water. Pour over kraut and boil until thickened.
