Cut ¾ inch off top of each garlic bulb, cutting through top of each clove. Discard tops. Rub garlic with 1/4 cup olive oil. Roast in 400°F oven, covered, 1 hour 15 minutes or until soft. Cool slightly. Squeeze garlic pulp out of skins; discard skins. Mash pulp until smooth; reserve.
For Herb Rub: Combine all ingredients such as minced garlic, basil, lemon peel, parsley, 1 tablespoon olive oil, 1 teaspon salt and 1 teaspon ground black pepper.
Pat Herb Rub evenly on veal. Roast in 400°F oven to 150°F internal temperature, about 45 minutes. Reserve, keeping warm.
For Garlic-Onion Marmalade: Cook sliced onions and reserved garlic pulp in butter and 1/4 cup oil over medium-low heat 30 minutes or until caramelized, stirring frequently. Stir in remaining Marmalade ingredients; cook 5 minutes. Keep hot.