Krautfleckerl

Step 1

Preheat the oven to 375°F and wait until the indicator light or beep signals it has finished heating, about 10 minutes.

Step 2

Bring a large pot of salted water to a rolling boil over high heat, then add the egg noodles and stir with a wooden spoon.

Step 3

Cook the noodles, stirring once every 30 seconds, until they are tender but still have a slight firmness when you bite one, about 6 minutes.

Step 4

Drain the noodles in a colander, letting the water run through; do not rinse them.

Step 5

Place the onion on a cutting board with the root end pointing away from you, then slice it lengthwise from root to tip into 1/4-inch-thick slices.

Step 6

Separate the onion slices into individual rings by gently pulling them apart with your fingers.

Step 7

Place a 12-inch cast iron skillet over medium-high heat and add 2 tablespoons of butter; swirl the pan to coat the bottom evenly.

Step 8

When the butter stops foaming and smells nutty, add all the onion rings in a single layer, stirring gently with a wooden spoon.

Step 9

Cook the onions, stirring once every minute, until they are the color of golden caramel with the edges just beginning to brown, about 8 minutes. Do not rush—slow caramelization brings out sweetness.

Step 10

Sprinkle the 0.5 teaspoon caraway seeds over the onions and stir for 30 seconds until the seeds smell strongly fragrant.

Step 11

Add the drained sauerkraut and stir with the spoon to combine it evenly with the onions, breaking up any clumps.

Step 12

Pour the cooked noodles into the skillet and stir gently but thoroughly with a wooden spoon until the noodles, onions, and sauerkraut are fully mixed.

Step 13

In a small bowl, place the panko breadcrumbs and the remaining 1 tablespoon of butter; use a fork to mix them together until the breadcrumbs are evenly coated and look like damp sand.

Step 14

Sprinkle the buttered breadcrumbs evenly across the top of the noodle mixture in the skillet, covering the surface in a thin, even layer.

Step 15

Transfer the skillet to the preheated oven and bake, uncovered, until the breadcrumb topping is the color of warm honey with darker edges, about 12 minutes.

Step 16

Remove the skillet from the oven using oven mitts, then let it rest on a trivet or folded towel for 3 minutes before serving directly from the skillet.