Drain the sauerkraut. Squeeze it by handfuls to remove excess liquid. Fluff up the strands and set aside.

In a heavy 5-quart or larger covered saucepan, add the onions and the wine. Bring to a simmer and cook for 8 to 10 minutes, or until onions are tender.

Add the sauerkraut, broth, caraway seeds, thyme, bay leaves, a little salt and pepper, and stir to combine. Bring the mixture back to a simmer, cover the pan, and simmer over low heat for about 30 minutes, stirring occasionally.

Uncover the pan and boil rapidly until the liquid has reduced to nothing (or almost nothing if you perfer it with some of the liquid and not dry-like). Correct seasoning with additional salt and pepper if needed. Remove and discard the bay leaves. Serve hot.