2 lb. carrots
1 can tomato soup
1/2 c. corn oil
3/4 c. sugar or sub. equivalent
1/2 c. vinegar
1 tsp. prepared mustard
1 tsp. Worcestershire sauce
1/4 tsp. ginger
1/4 tsp. thyme
3 sliced onions
Salt & pepper to taste

Cook carrots in minimum amount of water. Do not overcook. Combine all but carrots and onions to make a sauce, adding the cooking water from the carrots. Alternate the carrot and onion slices in a bowl. Pour sauce over all. Cover and chill. Keeps for 2 weeks.