2 lb. carrots
1 can tomato soup
3/4 c. sugar
1/4 c. vinegar
1 tsp. salt
1/4 tsp. black pepper
1/4 tsp. French's mustard
1 tsp. Worcestershire sauce
1/4 c. salad oil
3 sm. onions, diced

Slice carrots thinly, cook until tender, drain. Add remaining ingredients. Cover tightly and refrigerate overnight.