sauerkraut recipe

I've been egging for several years and have learned alot from hanging around here but don't post often. Just thought I would share an easy side dish I made last night with spatchcocked chicken. My wife and I agreed that it was definitely a keeper.

1 can kraut, drained
1/4 cup dark brown sugar (if you don't have dark, add a tsp. of molasses)
1/4 cup cider vinegar
1 cup water
1 T butter
1 medium onion

Bring the kraut, sugar, vinegar, and water to a boil, then cover and simmer for 1-1.5 hours. Chop the onion and brown well in the butter. After the kraut has simmered for at least an hour, remove the lid and boil off most of the liquid. Stir in the onion and serve.

An interesting variation is to use balsamic vinegar. Even people who think they don't like kraut go back for seconds on this.