Rajas and Sweet Onion

2 fresh poblano chilies
1 medium sweet onion such as Maui or Vidalia
3 tablespoons olive oil

Roast poblano chilies over flame or under a hot broiler until outer skin blackens in spots. Turn chiles so they roast all over. Remove and immerse in bowl of cold water.

Meanwhile, chop onion into 1/2-inch slices and then into 2-inch pieces.

Heat oil in skillet over medium heat and add onions.

While onions are cooking, peel chiles and remove stems, veins, and seeds.

Cut chiles the same as onion. Stir onions and add the chiles to the pan. Cook until onions begin to caramelize, about 8 minutes. Remove from pan and drain on paper towels.

Makes 4 servings.