2 lbs. carrots, sliced thinly
3 onions, sliced thinly
1 can Campbell's tomato soup
1/3 c. sugar
3/4 c. cider vinegar
1/2 c. salad oil
1 tsp. salt
1 tsp. dry mustard
1/2 tsp. pepper

Cook carrots until just done. Drain. Bring to boil remaining ingredients. Pour over carrots. Marinate at least 3 hours before serving.