Veal Spiedini - Stuffed, Skewered, and Grilled

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2 1/2 pounds leg cut veal cutlets, thinly sliced and pounded each about 12 inches in length (11 cutlets)

6 tablespoons whipped butter, at room temperature

1/2 cup plain Italian bread crumbs

1/4 cup chopped onion

3 cloves minced garlic

1/2 cup chopped parsley leaves

1/2 cup grated Pecorino Romano

6 ounces grated cacciocavallo

1/4 cup extra-virgin olive oil

36 fresh bay leaves (or substitute dry bay)

2 large red onions, peeled and cut into wedges, leaves separated

12 (8-inch long) bamboo skewers, soaked in water