Using a large skillet, cook onions in 3 tablespoons butter for about 5 minutes over low heat. Add cooked ham, sauerkraut, beef consommé, caraway seeds, and brown sugar; stir to mix. Cook for another 5 minutes to blend, then stir in flour and heat until thickened. 

Follow instructions on Phyllo pastry package.  Assemble strudel using 1 sheet, double by using 2 sheets, depending on your preference in the thickness of the pastry.  Place sheets on a lightly greased flat surface and place a quarter of the filling mixture evenly at the narrow end. Roll up like a jellyroll and cut each roll in four equal pieces crosswise.   Place rolls, seam side down, on a lightly greased jelly roll pan.  Assemble remaining strudel.  Brush tops and sides of rolls with remaining butter.  Instead of using butter for brushing rolls, you may use an egg wash (1 beaten egg).  

Place pan in the oven and bake strudel for about 10 minutes, until golden brown.  Yield:  16 strudel appetizers.

Note:  It is important to work fast once you've removed the pastry sheets from the package, as they dry very fast. The instructions on the box suggest using up all the pastry once it is unthawed, but it is okay to refreeze it.  The main concern is to not let it sit in the open air, allowing it to dry out.  To keep the pastry waiting to be rolled moist, lay a moist cloth over top.