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Heat a drizzle of oil in a large non-stick frying pan. Add the onion and fry on a medium heat for 10 minutes, stirring regularly.
Stir in the honey and fry for a further 3 minutes until the onions are soft and coloured.
Heat the oven to 200C fan.
Stir in the flour and ground black pepper until the flour has disappeared and is starting to bubble. Slowly add 400ml of the beef stock a little at a time stirring until it starts to thicken. Add more when it starts to bubble.
Place the dried pasta in a large deep baking dish. Add the onions and the remaining 1.3 litres of boiling hot beef stock and season with salt. Give it a good stir.
Bake in the oven for 25 minutes, stirring once.
Remove from the oven, stir in the grated cheese and place torn camembert pieces at equal intervals between the pasta.
Cover in grated cheese and return to the oven for 20 minutes, or until the cheese is melted and starting to turn golden brown and the pasta is cooked.