Outback Steakhouse Crouton and Creamy Onion soup?

Hi Newbee here! I would like to know if anyone out there has the recipe for Outback’s Croutons and their Creamy Onion soup? I would really appreciate any feedback !!
Kerri Coakley

Outback Steakhouse Croutons

2 Loaves of bread
2-1/2 Pounds of lightly salted butter (not margarine)
2-1/2 Tablespoons McCormick cajun seasoning (closest to outback seasoning)
3/4 Cup of finely chopped fresh garlic
Preheat oven to 250-275 F. Cut bread into bite size pieces (1 inch cubes).
Melt butter until it looks like mayonnaise (do not melt to a liquid). Add
garlic and seasoning to butter. Set aside. Put bread on cookie sheet and
toast bread until it’s golden brown; this will take about 20 minutes or less
depending on your oven. Watch them! When bread has toasted to a golden
brown, take out of oven and let cool (do not try and coat croutons when warm
or they will not come out right). When croutons have cooled, place butter
mixture in a large bowl. You might have to soften butter mixture again.
That’s ok, but remember, not to a liquid. Add croutons to butter mixture and
coat each crouton gently using your hands (you might want to use plastic
gloves). Make sure that the garlic is staying on the croutons. If you need
more butter go ahead and add a little more. One important thing that you
need to make sure you do, is not overdo on the butter or they will burn and
get soggy. Put croutons back on cookie sheet and bake for 8 to 10 minutes.
Gently shake the pan to make sure they are all browning correctly. Do not
over shake though, garlic might come off the croutons.

Creamy Onion Soup like The Outback’s®

Serves: 6-8
Prep. Time: 0:20

1 1/4 cups chicken broth
3 Tbls. cornstarch
1 tsp. ground sage
10.75 oz. can condensed cream of onion soup
10.75 oz. can condensed cream of chicken soup
10.75 oz. can condensed cream of celery soup
1/4 cup shredded Mozzarella cheese
1/4 cup shredded Colby cheese
1/4 cup shredded Provolone cheese
-In a blender, combine broth, cornstarch, and sage.
-In the top pan of a double boiler over medium heat, combine broth mixture with soups. Mix well.
-When heated through, stir in cheese and heat until melted.
-Pour into oven-proof bowls.
-Broil in oven until tops are lightly browned.

Notes: Use soup within 3 days; do not freeze. It seems as though many grocery stores have stopped carrying Campbell’s Cream of Onion Soup. It is available here in Ohio, but if it’s not available in your area, I have yet to find a suitable substitution.