Caramelized Sauerkraut With Prunes, Herbs & Honey

• 1/2 cup sunflower oil
• 1 medium yellow onion, minced
• 3 pounds sauerkraut, rinsed
• 8 garlic cloves, cut in quarters
• 16 prunes, cut in half
• 8 thyme sprigs
• 2 cups white wine, divided
• 1/2 cup honey
• 3 bay leaves
• Salt and pepper

1. Preheat the oven to 350u0b0 F.
2. In a large casserole or Dutch oven, combine the oil with the onions over medium heat (alternatively you can heat the oil first, but starting the onions in cold oil will give them a mellower taste). Simmer the onions for about 10 minutes, until soft.
3. Add the sauerkraut, garlic, prunes, thyme, and 1 cup of the wine to the casserole. Mix well and simmer for about 10 minutes, until all the liquid has been absorbed. Add the remaining 1 cup of wine and the honey and bay leaves and simmer on the stove for another 25 minutes, until all the liquid has been absorbed and the sauerkraut acquires a deep golden color.
4. Add a cup of water to the casserole, season with salt and pepper, and transfer to the oven. Bake for about 45 minutes to an hour, until all the water has evaporated and the top layer is nicely caramelized. (If it becomes dry during baking, feel free to add a bit more water.)
5. Let the sauerkraut sit in the refrigerator 1 to 2 days before serving. (This is absolutely critical, so be patient).
6. Serve at room temperature or slightly warm.

sunflower oil, yellow onion, sauerkraut, garlic, prunes, thyme, white wine, honey, bay leaves, salt

Taken from food52.com/recipes/20472-caramelized-sauerkraut-with-prunes-herbs-honey (may not work)