Galettes de pommes de terres accompagnées d'une compote pommes-oignons nappée d'une sauce au vin et au miel

It has been quite a while. I have been a bit busy and althought eating was not stopped, creativity was put a little on hold and when it managed to emerge, I did not have the time to record it. The meal here was an improvisation, once again, and I suppose was quite costly since it required a fair amount of wine.

Cut onions and make them fry slowly in a pot. Cut 5 apples in bits and add them with the onions once they look cooked.
In the meanwhile, grate 6 potatoes and mix with some grated cheese. Pour 2 eggs in a bowl, add salt, pepper, paprika and herbs. Mix well.
Now take some of the potato-cheese mixture and make little cakes out of them (5 cm in diameter). Pour into the ball with the egg solution. Take the liquid out and make sure the galette is kind of solid. Store them in a plate. Once they are all done, cook them in a little oil in a covered pan. Do not forget to cook both sides.

The sauce. In a bowl, mix honey, wine, crême fraîche, ginger, paprika, salt and pepper. In a pot, melt some butter, Add some cornflower and mix well. Then add the mixture just prepared. And mix well. When it looks thick, add milk. Mix thoroughly. If it is too liquid, wait longer. You must boil the sauce one, to help the spice reveal themselves and to help the cornflower to thicken the sauce.

When evertyhing is ready, serve the galettes, add the compote and the sauce on top of it.
A good addition is to add ham bits in the pan with the galettes as they finish cooking.