Chipirones rellenos de cebolla caramelizada (Squids with caramelized onions)

8 squids
2 medium onions
3 cloves of garlic
1 green pepper
100 ml dry white wine
a bunch of parsley
salt and olive oil

Start chopping as small as possible 2 cloves of garlic. Cut into thin strips onion and green pepper.  In a pan add the garlic, and without browning add also the onions and green peppers.
Let fry slowly for about 40 minutes. The onions should be golden, but not brown. 
Finally add the white wine and boil down. Take away from the fire and let cool. 

Remove the head of the squids, cut the tentacles and carefully clean up.

When the onions are cold, fill the squid. Chop the remaining garlic and parsley.

In a pan cook the filled squids on one side. Turn them around, add the garlic and parsley and brown them. All this should take two minutes at most.