1 lb. fresh carrots, scraped & sliced
1 med. onion, sliced into rings
1 can tomato soup
2 tbsp. red wine vinegar
2 tbsp. sugar
2 tbsp. Worcestershire sauce

Place prepared carrots in saucepan with just enough water to cover carrots. Bring water to a slow boil and cook until they are barely tender. Drain and set aside. Combine remaining ingredients and cook until onions become soft. Pour hot mixture over carrots and mix well. Cover and marinate dish in refrigerator for 8 hours. Serve chilled or heated.