Calmars au vin rouge

• 1½ lb (750 g) squid, cleaned, ink sacks removed, cut in chunks
• 4 large onions, minced

Stew the squid, onions and garlic in the butter until all the squid’s juices have evaporated. Cover with red wine. Add salt and pepper to taste. Simmer for 2 hours or until tender. Serve with boiled potatoes.