2) Tightly wrap onions in two layers of foil. Place on a baking sheet and roast in the oven for 35 minutes.
3) In a large skillet, heat oil. Saute morels until cooked and add a splash of wine.
4) In a medium bowl, add butter and fold in cooked morels. Place butter onto waxed paper and form into a log. Wrap and place in refrigerator until ready to serve.
5) When onions are ready, use a paring knife to cut a triangular hole at the top of each onion. Place a pat of butter into each hole and serve.