1 tbsp bacon drippings
1 cup onion, chopped
2 16 oz packaged sauerkraut, undrained
1 tbsp brown sugar
1 tsp caraway seeds
1/2 cup chicken stock
1/2 cup sherry
Heat bacon drippings in a large skillet and add onions, cooking until soft and translucent.
Place sauerkraut in a large bowl with the juice and cover with water. Stir and use your hands to squeeze out as much liquid as possible. Add to cooked onions in pan.
Stir in brown sugar, caraway seeds, chicken stock and sherry. Reduce heat to low and simmer until liquid has evaporated, about 30-40 minutes, stirring occasionally.