1. In a large bowl, combine thinly sliced onions, leeks, garlic, and the 2 cups olive oil.
2. Add veal and refrigerate for 24 to 48 hours.
3. In a sauté pan, add butter, sugar, wine, and sliced onions; sauté until onions are caramelized (golden dark brown in color); cool.
4. Place onions in food processor and process until onions are coarsely chopped.
5. Remove veal from the marinade and remove any of the marinade vegetables.
6. Make a small incision on the side of each veal tenderloin; continue to cut the hole larger on the inside using the tip of a sharp boning knife.
7. Fill a pastry bag with the caramelized onions and fill each veal tenderloin with the onion mixture.
8. Heat the 2 tablespoons olive oil in a large skillet; cook veal to medium doneness.
9. To serve, place veal tenderloins on plates, garnish with Maui Onion Madeira Sauce and Baby Kula Onion Confit.

Makes 8 servings.

Maui Onion Madeira Sauce:

1. In a large stockpot, add 1/2 cup of butter and onions; sauté until onions are caramelized (golden dark brown in color).
2. Add the Veal Stock and bring to a boil.
3. Boil, uncovered, until the liquid is reduced by half; strain.
4. In a medium saucepan, combine wine, garlic, and thyme; boil, uncovered, until mixture is a syrup-like consistency.
5. Combine the veal stock mixture and the wine reduction mixture; boil, uncovered, until liquid is reduced by half.
6. Add the heavy cream; slowly bring to a boil over low heat and continue to boil, uncovered, until slightly thickened.
7. Whisk in the remaining 1/2 cup butter; strain mixture through a fine strainer.
8. Place sauce over low heat; add the morel mushrooms and simmer for 20 minutes.
9. Add salt and pepper to taste.

Makes 2 quarts.

Veal Stock:

1. Place veal bones in a large roasting pan; roast for 30 minutes in a 350°F oven.
2. In a large stockpot, sauté the celery, onions, leeks, thyme, and garlic in olive oil.
3. Add the veal bones, parsley, peppercorns, bay leaves, and water; slowly boil, uncovered, until liquid is reduced by half.
4. Strain through a fine strainer.

Baby Kula Onion Confit:

1. In a small saucepan, combine butter, wine, and sugar; simmer until sugar is dissolved.
2. Place the onions in the saucepan so that the shoots are upright.
3. Bring to a boil; reduce heat and simmer until almost all of the liquid has evaporated.
4. Insert a skewer in the onions to check doneness--it should insert easily.
5. Keep warm.