2 lbs of baby carrots
1 medium onion sliced and separated into rings
1 10 oz can of tomato soup
1/4 cup of olive oil
3/4 cup of sugar
1 tsp dry mustard
2 tsp worcestershire sauce
1/4 cup vinegar

1.  Steam carrots or cook in a small amount of water until tender.
2.  Mix the other ingredients and pour over hot carrots.
3.  Let cool then place in ziploc bag and marinate for 24 hrs.
4.  Can be served cold or hot.