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Pretty traditional.
Caramelize onions (or shallots) in oil until done; the trick here is to not burn the onions so maybe try a lower temperature than you might expect and dial it in for the stove and pot with practice.
Add a little bit of mustard and some saké (white wine is traditional, but I did not have any of that around), stir in the sauerkraut briefly, and serve. If the kraut is already at room temperature then it probably does not need any heating up, or kill the heat on the stove before adding it.