Marinate the rabbit overnight in a mixture with vinegar and water to which you add the rosemary (very little), 2 bay leaves, 1 onion in slices, 3 crushed cloves of garlic, salt and pepper.

On the next day, sauté 1 onion with a clove of garlic, both finely chopped, in a little olive oil. Add the rabit (after you strain it) and sauté until it gets golden brown. 

Add 1 cup water and boil over low heat.

Before the rabbit starts to fall off the bone, using another frying pan, place all the onions (1 kg) together with a crushed clove of garlic and sauté.

Drain them of the excess oil (that you have sautéed them in) and add them to the pot with the rabbit. 

That is where you will add 2 more bay leaves, pepper, the grains of pepper, salt, allspice, the tomatoes, a little sugar and the wine. 

Simmer until the sauce thickens.

There should be very little water, you don't want a soup...