Place eggs in a saucepan and cover with cold water. Bring water to
a boil and immediately remove from heat
Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, and
peel
Place the onion, balsamic, water, sugar, and garlic in a saucepan
over high heat. Bring to a boil, then remove from stovetop, and
allow to cool to room temperature
Place the eggs in a glass jar, and the vinegar over top. Cover, and refrigerate for 4 to 5 days before
serving; the longer the better!