Preheat oven to 400°F.

Clean the dirt off the onion but leave the skin on. Rub olive oil on the outside of the onion and place it on a baking sheet in the oven for 45-50 minutes until it can be easily pierced with a knife.

Cut up remaining vegetables into dippable pieces. Warm and slice baguette.

Add the chopped garlic and oil to the cold sauce pan and place over a low heat.

Simmer garlic in the oil until the garlic softens, about 10 minutes. Do not let the oil get hot enough to brown the garlic.

Add the anchovies and stir until the anchovies are dissolved.

Add the butter and stir until melted and combined.

Transfer the bagna cauda to a candle warmer and serve with bread and vegetables.