In a large, heavy pot, over medium-high, cook bacon until brown, stirring often, about 10 minutes. Add chopped onions and sauté 5 minutes. Add red cabbage, cover and cook until wilted, stirring occasionally, about 25 minutes. Mix in whole onion, apples, raisins, vinegar, red wine, brown sugar, caraway seeds and thyme, reduce heat to medium-low, cover and cook, stirring occasionally, until cabbage and apples are very soft, about 40 minutes. Add red currant jelly and cook, uncovered, until juices thicken, stirring occasionally, about 40 minutes longer. Taste for salt and pepper. Remove clove-studded whole onion before serving. Serve warm. Makes 6 or more servings.