This hearty and flavorful dish has the sweet and salty balance of apple and bacon. It pairs perfectly with any number of comfort food sides and a glass of Riesling wine.
Drain the sauerkraut in a colander. Then rinse and squeeze out excess water with your hands. Set the sauerkraut aside on a cloth until you’re ready to add it to the casserole pot.
In a large enameled cast-iron casserole pot, heat 2 tablespoons of the oil until it shimmers. Add the bacon and cook over moderately high heat until the fat is rendered and the bacon is crisp – about 5 minutes.
Next, add the onion pieces to the casserole pot. Cover partially and cook over medium-low heat until very soft, stirring occasionally – about 20 minutes.