These are really fried shallots, which are often called onions or red onions in Asian recipes. This is an economical and very handy time-saver. It would take a lot of shallots (and tears) and a good deal of time and patience to slice up and crisp-fry the contents of this tub. Great as a topping on curries, rice and noodle dishes and so on. A few seconds tossed over medium heat in a dry pan makes them even better.