1 gallon sauerkraut

2 chopped onions

2 TBSP oil

2 TBSP caraway seed

2 TBSP sugar

1 TBSP flour

1½ cups water

Drain kraut in colander and rinse with cool water one time. Sauté onion in oil until onion becomes transparent. Add rinsed kraut, caraway, water, sugar, and cook until kraut is soft. Sprinkle flour over the top and mix in with the kraut, cook until flour thickens the liquid then adjust taste by adding more sugar or possibly salt or more water.