1 lg Onion, halved and sliced in
... thin half moons
2    Garlic, crushed
1 tb Butter
1/4 c  Dry white wine
1 1/2 c  Stock
1 ts Thyme, dried
1 lb Sauerkraut, rinsed, drained,
... squeezed dry (get jar)
1    Bay leaf
Salt and pepper to taste

Combine the onion, garlic, butter, wine, 1/2 cup of stock, and thyme in a
heavy skillet and simmer briskly for 10 minutes. Uncover and cook, stirring
occasionallly, for 5 – 7 minutes or until the onions are browned and
tender. Stir in the sauerkraut, bay leaf, and enough remaining stock to
barely cover the contents. Simmer, covered, for 30 – 40 minutes, stirring
occasionally, until the sauerkraut is tender, lightly browned, and the
liquid has been absorbed. Discard the bay leaf and season to taste with
salt and pepper. Serve mixed thoroughly into mashed potatoes.