Choucroute Froide

• 1 Spanish onion, finely chopped
• 8 tablespoons olive oil
• 1 pound

Sauté finely chopped onion in 2 tablespoons olive oil until golden but not brown. Place sauerkraut and onion in a heavy saucepan, and pour chicken stock over them. Simmer for ¾ hour.

Cool sauerkraut; season to taste with salt and coarsely ground black pepper, and mix with finely chopped garl