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Sweet and Sour Carrots

1 1/2 lb carrots
1 medium-sized red onion
1 can tomato soup
3/4 cup sugar
1/2 cup vegetable oil
1/2 cup red wine vinegar
1 tsp Worcestershire sauce
1/2 tsp salt

Slice carrots into 1/4-inch "coins". Combine oil, carrots and onion in a dish. Cook over medium heat until tender. Add soup, sugar, oil, vinegar, Worcestershire sauce and salt and continue to simmer, covered, for about 20 minutes, stirring occasionally.

Drain off liquid, and allow to cool. Refrigerate at least 2 hours to blend flavors. Serve cold and retain any unused portion in the refrigerator.