1.   Add the pineapple juice and stir constantly over the heat until the chocolate melts.

2.   Cook over low heat until melted, stirring constantly.

3.   Cook over medium heat until a small amount dropped in cold water forms a ball.

4.   Increase heat until it turns a golden caramel.

5.   Stir in milk and soup and heat until bubbling, stirring occasionally.

6.   When the sugar has completely dissolved, increase the heat until the liquid turns a pale caramel.

7.   Add broth and milk and heat until barely simmering.

8.   Add chocolate and stir over low heat until chocolate melts and blends with cream.

9.   Add flour to skillet and cook, stirring constantly, over medium heat until flour begins to brown and give off a toasty fragrance.

10.   Add onions and cook over medium heat until tender but not browned.