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1
In a heavy saucepan melt butter over low heat.
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2
Remove pan from heat and let butter stand 3 minutes.
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3
Skim froth and strain butter through a sieve lined with a double thickness of rinsed and squeezed cheesecloth into a bowl, leaving milky solids in bottom of pan.
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4
Pour clarified butter into a jar or crock and chill, covered.
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5
Butter keeps, covered and chilled, indefinitely.
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6
When clarified, butter loses about one fourth its original volume.
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7
Preheat oven to 475F.
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8
In a small saucepan boil vinegar, honey, and thyme sprigs over moderate heat, stirring occasionally, until reduced to about 1/2 cup, about 5 minutes.
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9
Pour glaze through a fine sieve into a small bowl, discarding thyme, and reserve.
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10
In another small bowl stir together 2 tablespoons reserved glaze and 2 tablespoons clarified butter.
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11
In a saucepan of boiling salted water blanch onions 3 minutes.
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12
Drain onions and peel.
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13
Heat a flameproof roasting pan, 15 by 10 by 2 inches, in oven 10 minutes.
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14
In heated pan toss onions with remaining tablespoon clarified butter, chopped thyme, and salt and pepper to taste and roast in upper third of oven, stirring occasionally, about 15 minutes.
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15
While onions are roasting, prepare quail.
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16
Rinse quail and pat dry.
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17
Season inside and out with salt and pepper.
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18
Brush quail inside and out with about one third glaze-butter mixture and tie legs together with kitchen string.
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19
Add grapes to pan and toss with onions.
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20
Arrange quail, breast sides down, over onions and grapes and roast 15 minutes.
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21
Turn quail over and baste with about half of remaining glaze-butter mixture.
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22
Roast quail, basting with remaining glaze-butter mixture, 10 minutes more, or until juices run clear when fleshy part of a thigh is pierced.
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23
Discard string from quail and transfer to a platter.
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24
Arrange grapes and onions around quail using a slotted spoon and keep warm.
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25
To pan add reserved glaze and on stovetop boil over high heat 5 minutes, or until thickened and reduced to about 1/2 cup.
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26
Season sauce with salt and pepper and drizzle over quail.
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27
Garnish quail with thyme and serve with baked wild rice amandine.
