Sauerkraut Pierogi Filling

These are the pierogis my Mom came up with after many years of trial and error and the ones we grew up on.

• Ready In: 1 hr 30 mins
• Serves: 45-50

Ingredients

• 2 (27 ounce) cans  silver floss barrel cured sauerkraut (do not rinse)
• 1 1⁄4-1 1⁄2 Spanish onions, diced
• 1  cup butter

Directions

1. Put sauerkraut in large pan. Add water just until covered and boil for 45 minutes (to soften kraut).
2. Meanwhile, dice onions and fry in large skillet with 1 stick of butter until soft and golden, just browning around edges.
3. After kraut boils drain in colander.
4. Add another stick of butter to onion skillet and add kraut. Stir until just browning and butter has coated kraut.
5. Refrigerate until completely cool.