The onions just didn't taste right to me. The cooking time had to be reduced by about half (the onions were glazed and there was no liquid in the saucepan in about 8 minutes), and the flavour was very sharp. I added a teaspoon or so of butter and that did the trick. The flavours came together.
I modified the cook time and the amount of Balsamic- after peeling the onions I pan fried them for apprx 5 minutes addec 2 tbsp Balsamic 1 tbsp water and just coated the onions apprx 1 more minute - They were perfect. Still had a bit of crunch left