5 tablespoons olive or vegetable oil
4 large onions, halved and thinly sliced crosswise
1 (3 pound) rabbit, cut up
1/4 cup all-purpose flour
2 cups chicken broth
4 teaspoons Dijon-style mustard
1/2 teaspoon rosemary, crumbled
1/4 teaspoon ground ginger
1 tablespoon lemon juice
2 tablespoon snipped chives or green onion tops
Heat 2 tablespoons oil in ovenproof Dutch oven over medium heat. Add onion; cook, stirring occasionally, until lightly golden, about 20 to 30 minutes.
Preheat oven to 375*F (190*C).
Meanwhile, heat 1 1/2 tablespoon oil in large skillet over medium-high heat. Dredge rabbit in flour. Working in batches, add rabbit pieces to skillet; cook until browned, about 5 minutes per side, adding remaining oil as needed. Add to onion in Dutch oven. Add chicken broth, mustard, rosemary and ginger. Bring to boiling. Cover.
Bake for 50 minutes or until tender.
Remove rabbit to platter. Bring sauce to a boil; boil 2 minutes, skimming any fat from surface. Stir in lemon juice and chives. Pour over rabbit. Serve.
Makes 6 servings