Sauerkraut and Frankfurters

• 4 tablespoons butter
• 2 medium-sized Spanish onions, sliced
• 1 clove

Melt 2 tablespoons butter in a thick-bottomed frying pan and sauté finely-sliced onion and garlic until lightly browned. Add undrained sauerkraut, beer, sugar, bay leaf, celery (or caraway) seed, and salt and freshly-ground black pepper, to taste.

Stir well, cover and simmer for about ¾ hour