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Finely slice the onions (a mandolin slicer may give the best results) and heat the oil in a pan. Add the onions and sweat for 20 minutes until brown. Do not allow the onions to burn. Add the garlic and cook for a further 10 minutes, add the stock then simmer for 30 minutes with a lid on.
Mix together the crème fraîche and chives, reserve a few for the garnish. Serve the soup and top with the creme fraîche and herb mixture.
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