1/2 c. sugar
1 sm. can cream tomato soup
1 tsp. dry mustard
Juice of 1 lemon
1/2 c. vinegar (white)
1 c. vegetable oil
1 onion

Heat together sugar, soup, mustard and juice, stir thoroughly. Heat separately the vinegar and oil and combine the two mixtures. (I beat the final mixture with an egg beater for smoother results.) Cut the onion in quarters and let it stand in the dressing for 2 hours. Remove onion and bottle dressing for future use.