Carrot Salad

4 Cups julienne carrots, drained
3/4 Cup sugar
1 Teaspoon salt
1/2 Teaspoon pepper
1/2 Cup Vegetable oil
2/3 Cup vinegar
1 Onion, thinly sliced and separated
Mix sugar, salt, pepper, oil, and vinegar. Add carrots and onions. Mix well and refrigerate overnight. Serve with slotted spoon. Serves 8.