1 small onion, chopped
1 cup sugar
¼ cup vegetable oil
¼ cup vinegar
1 tbsp Worcestershire sauce
1 tbsp dry mustard
1 can tomato soup
Combine
all ingredients, pour over carrots. Cover and bake in 350º over 45 minutes. (Barbara say’s – she’s never made this but a
friend served them at a potluck and Chuck liked them. She noted that it took longer than the recipe
said to bake but if the carrots are already tender the only reason I could
think of was to thicken the sauce which would happen if the sauce was boiled
together to reduce the amount. You might
need to work with this but the flavor should come through. Good luck!)
