Melt butter in a dutch oven set over low heat. Add sliced onions; saute for 25-30 minutes, stirring occasionally to avoid burning while the onions caramelize.
While onions are cooking, follow box directions and boil farfalle pasta. Drain, rinse and set aside.
When butter is nearly gone, add pasta and toss. Cook for 4-5 minutes, then stir in sauerkraut, allowing everything to come to a uniform temperature. Season with salt and pepper as desired.
Transfer haluski to a serving dish. Sprinkle additional black pepper on top and garnish with chopped chives if desired. Serve and enjoy!
Notes
If you're using cabbage instead of sauerkraut, use a Dutch oven or large, deep skillet. Chop or shred 12- to 16-ounces of fresh cabbage and saute it with the onions in step 1. This will help soften the cabbage up nicely, but it will still retain a little bit of crunch. Continue on with the recipe as instructed, leavingo ut the sauerkraut step.