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Peel onions and put them with two cups of water and ½ teaspoon salt in a sauté pan that will hold them easily, giving them room to roll around. Cover and bring to a boil, then simmer gently until tender, 7 to 10 minutes. Drain, remove from pan, pat dry and set aside. Pour olive oil into pan and add all remaining ingredients. Over low heat, mix to combine. Return onions to pan. Simmer gently, turning occasionally and scraping pan as you roll onions around. Cook 8 to10 minutes, until onions are tender and glazed. Serve immediately.