Carrot Salad - cooking recipe

Ingredients

1 can tomato soup
3/4 c. sugar
1/4 c. vinegar
1 tsp. salt
1 tsp. mustard
1 tsp. Worcestershire sauce
1/2 c. salad oil
3 small onions
2 to 3 lb. carrots

Preparation

Slice carrots.
Cook until tender.
Drain and pour liquid over carrots.
Let set overnight.
Can keep 5 weeks.