5. In a casserole dish, heat the oil and sauté the squid for 2 minutes, stirring occasionally.
Remove them from the casserole dish, then, over low heat, melt the onions without letting them brown. Add the garlic at the end.
Return the squid to the casserole dish, flambé with Cognac, and add the crushed tomatoes.
Season with salt and pepper, and moisten with white wine.
Continue cooking over low heat for nearly an hour with the lid on. You can remove it a little before the end if you prefer a slightly thicker sauce.