Boil 2 pounds sliced carrots until tender but not soft. Drain and add 1 medium onion, sliced.

MARINADE:

1 (10 1/2 oz.) can tomato soup
1 c. sugar
1/2 c. salad oil
3/4 c. vinegar
1 tbsp. prepared mustard
1 tbsp. Worcestershire sauce
Salt & pepper

Heat well until sugar is dissolved and set aside. Place drained carrots in large dish. Place sliced onions on carrots. Pour marinade sauce over all and let set 3 or 4 hours or overnight.