Cold Carrots - cooking recipe

Ingredients

2 bunches carrots, sliced round
2 onions, sliced
1 can tomato soup
1/2 c. cooking oil
1 c. sugar
1 c. vinegar
1 tsp. mustard
1 Tbsp. Worcestershire sauce

Preparation

Slice carrots; boil in salted water until tender; let cool. Add sliced onions to carrots.
Combine remaining ingredients; bring to a boil and pour over carrots and onions.
Refrigerate overnight.