Rabbit à la Moutarde with Roast Sweet Onions from Today's special: A new take on bistro food by Anthony Demetre

Ingredients

• 150 ml double cream
• 500 ml chicken stock or water
• 1 tablespoons dried oregano
• 1 teaspoon smoked paprika
• 100 g butter
• Roast Sweet English Onions, to serve
• 3 tablespoons Dijon mustard
• 100 ml white wine vinegar
• 6 garlic cloves, crushed
• 2 bay leaves
• 6 rabbit legs
• Salt and freshly ground black pepper
• 1 teaspoon chopped rosemary