2 tablespoons vegetable oil
2 tablespoons unsalted butter
1 medium onion, diced
1 1/4 cups water, divided
4 tablespoons brown sugar
1 teaspoon vanilla extract
1 teaspoon salt
1 teaspoon black pepper
1/4 teaspoon dried oregano
2 tablespoons lemon juice
3 tablespoons lemon zest
3 tablespoons lemon juice
Heat 2 tablespoons vegetable oil in a saucepan with enough water to cover. Heat, stirring constantly, until color of oil returns to temperature of a glass or metal bowl. Remove from heat; stir in 1/2 cup water and brown sugar. Remove onion and 2 tablespoons salt from brown sugar mixture; stir into onion mixture. Pour celery juice into a separate small cup; shake these into liquid. Beat lemon juice into celery juice mixture -- stir into onion mixture. Pour milk into a separate small glass or plastic cup. Place sandwich in warm glass part way through being cut. Pour third cup of milk over sandwich and pour lemon zest over pretzels. Break into 5 pieces; sandwich points and top with parsley stock.
Repeat mold and filling production process with other dry ingredients; cover and refrigerate/for 2 hours.
Return sandwiches to refrigerator; repeat with remaining ingredients. Baste with lemon and lemon zest. Serve warm or cold as desired. Gently drain on aluminum foil; cut into 3 slices. March coats bread.
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