Oyster and Caramelized Onion Pan Roast

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2 tablespoons olive oil

1 tablespoon unsalted butter

3 Spanish onions, thinly sliced

1 tablespoon sugar

3 cloves garlic, finely diced

2 Yukon gold potatoes, skin on and cut into 1/2-inch dice

Salt and freshly ground black pepper

3 cups clam broth

1 cup heavy cream

1/4 cup creme fraiche

20 oysters, shucked

2 tablespoons finely chopped fresh tarragon, plus a few sprigs for garnish