In a medium-sized skillet, combine the olive oil and caraway seeds.

Heat over medium high heat, cook the caraway seeds for 2 minutes until fragrant.

Add the sauerkraut and onion to the pan.

Cook until onions are tender and golden brown.  Appr 8 mins.

When cooked, remove to a mixing bowl.

Add in the remaining ingredients stir to completely combine.

You can serve this Reuben Sauce warm or cold.

I recommend serving it on small cocktail toasts with some sliced corned beef and Swiss cheese.