Squid with onions

Cut half an onion into small cubes and the other half into julienne strips.

Poach the diced onion with a dash of olive oil and salt so that it sweats over low heat. When it is almost transparent add the julienned onion and turn up the heat to make it lighter and more golden brown.

Add the squid with their juice (leave them on high heat) and let them poach. When they are soft and you can serve! I have accompanied them with wild rice, but that ... to taste as always!