Maple Glazed Cornish Hens

4 fresh Cornish hens, split in half
4 ounces maple syrup
2 ounces cider vinegar
1 medium white onion, peeled and sliced in rings 1/4 inch thick
2 tablespoons vegetable oil
6 ounces white wine
salt and pepper to taste

Season the Cornish hens by rubbing salt and the pepper all over them. Preheat a roasting pan large enough to fit the birds and add the oil.

Sear the birds skin side down first and flip them when the skin is light golden. Add the onions and make sure to have the hens on top of them.

Bake in a preheated oven at 500F for a total of 17 minutes. Pour in the wine to prevent the onions from burning; usually within the first 5 minutes of cooking, if that should evaporate too soon, add some water or stock.

Mix the maple syrup and cider vinegar, using a brush or a turkey baster, start coating the hens at about 10 minutes into the cooking, repeat the operation 3 or 4 times.

When the birds are ready let them stand in a warm place for about 10 minutes; turn the oven off and open the door halfway.

Serves 4.