Peel the onions and blanch them in salted water for 10 minutes. Drain them and pat dry.

Drain the sauerkraut reserving 1/4 of the liquid.

When the onions are cool enough to handle, cut the top off of each onion. Set the lids aside.

Use a sharp paring knife to scoop out the insides of each onion. You should have no more than 2 onion layers remaining. If both are very thick, remove one. Chop the onion flesh into small pieces.

Heat the oil in a large skillet.

Add the onion pieces and cook until they start to brown.

mix in the the sauerkraut kraut

Add the reserved sauerkraut liquid, 1 cup of broth and beer to the pan.

Sprinkle the sugar over the top.

Season with salt and pepper.

Bring to a boil. turn the heat down and let simmer for 10-15 min.

Preheat the oven to 350 degrees F.

Coat a large casserole dish with vegetable oil.

Remove the skillet from the heat and fold in 1 cup of the shredded cheese.

fill the onion shells with the mixture and place them in the oiled casserole dish.

Sprinkle the remaining 1/2 cup shredded cheese over the top.

Cover each onion with the reserved previous cut lids.

Pour the remaining 1/4 cup of broth and any leftover liquid from the pan over the top.

Bake 35 minutes.

Remove the casserole dish from the oven.

Brush the tops of the onions with vegetable oil.

Place the casserole dish back in the oven and bake for the remaining 10 minutes.

Remove from oven. Push the onion lids off to the side.

Spoon the sauce from the casserole dish over the onions.

Replace the lids and serve.