In a large Dutch oven, cook the bacon over medium-high heat (about 3 minutes). Add the onions to the bacon, and saut� for 5 minutes. Add the apple to the bacon-onion mixture. While occasionally stirring, cook the apples until tender (about 5 minutes). Add the sauerkraut, chicken broth, black pepper, bay leaves, wine, and caraway seeds (if desired). Stir well.