Title: Braised sauerkraut for mashed potatoes
 Categories: Potato, Sauce
      Yield: 2 Servings
 
      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.