Combine all the marinade ingredients and the rabbit in a pot.

Cover with cling film and refrigerate overnight, turning the meat occasionally.

Place the onions in a pan and pour boiling water over them.

Cover and let them sit for 5 minutes to make peeling easier.

Remove and discard the sage, bay leaves, rosemary, and tulip from the marinade with the spices.

Remove the rabbit from the marinade and pat it dry with paper towels.

Drain the marinade, keeping the wine separate from the vegetables.

Heat a little oil in a pot and add the marinated vegetables.

After 5 minutes, add the marinade broth and cover. Let it simmer for 10 to 15 minutes.

Puree the vegetables with some of their cooking liquid and set aside.

In a separate pot, fry the rabbit pieces in batches until they're browned on all sides.

Place all the fried rabbit pieces back in the pot and sauté the onion until it dries up.

Deglaze with vinegar and let it evaporate.

Add the marinade broth and bay leaves, then reduce the heat and simmer, covered, for 1.5 hours.

In a pan, fry the onions from the stew until they become golden.

Add the spices and tomato paste and let it cook.

Stir in the tomatoes, salt, pepper, and a bit of water.

Cover and simmer for 10 minutes. Turn off and set aside.

Drain the rabbit from the marinade and return it to the pot.

Add the onions with the sauce, the mashed vegetables (diluted with a cup of broth from boiling the rabbit), and a bit more broth.

Simmer for 1.5 to 2 hours, adding more broth if needed during cooking.

After an hour, season with salt.

Three minutes before removing from heat, add thyme.

Remove from heat and let it rest with the lid on for an hour to allow the flavors to meld